Cicek, U. Et Al. 2015. THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 663-670.

Cicek, U., Kolsarici, N., & Candogan, K., (2015). THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 663-670.

Cicek, U., N. Kolsarici, And KEZBAN CANDOĞAN. "THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 663-670, 2015

Cicek, U. Et Al. "THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.663-670, 2015

Cicek, U. Kolsarici, N. And Candogan, K. (2015) . "THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.663-670.

@article{article, author={U. Cicek Et Al. }, title={THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={663-670} }