Gücükoǧlu, A. And KÜPLÜLÜ, Ö. 2010. The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. European Food Research and Technology , vol.230, no.6 , 875-884.

Gücükoǧlu, A., & KÜPLÜLÜ, Ö., (2010). The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. European Food Research and Technology , vol.230, no.6, 875-884.

Gücükoǧlu, Ali, And ÖZLEM KÜPLÜLÜ. "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages," European Food Research and Technology , vol.230, no.6, 875-884, 2010

Gücükoǧlu, Ali And KÜPLÜLÜ, ÖZLEM. "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages." European Food Research and Technology , vol.230, no.6, pp.875-884, 2010

Gücükoǧlu, A. And KÜPLÜLÜ, Ö. (2010) . "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages." European Food Research and Technology , vol.230, no.6, pp.875-884.

@article{article, author={Ali Gücükoǧlu And author={ÖZLEM KÜPLÜLÜ}, title={The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages}, journal={European Food Research and Technology}, year=2010, pages={875-884} }