BİLENLER, T. Et Al. 2017. Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75 , 425-433.

BİLENLER, T., KARABULUT, İ., & CANDOĞAN, K., (2017). Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, 425-433.

BİLENLER, TUĞÇA, İHSAN KARABULUT, And KEZBAN CANDOĞAN. "Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, 425-433, 2017

BİLENLER, TUĞÇA Et Al. "Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, pp.425-433, 2017

BİLENLER, T. KARABULUT, İ. And CANDOĞAN, K. (2017) . "Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, pp.425-433.

@article{article, author={TUĞÇA BİLENLER Et Al. }, title={Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={425-433} }