Makale
Derleme
Uluslararası
2016
Contribution of catalase positive cocci on flavour formation in fermented sausage
British Journal of Applied Science and Technology
Cilt 17 · ss. 1–8 · 01.08.2016
Atıf için künye
KAMİLOĞLU, A., Kaban, G., & KAYA, M. (2016). Contribution of catalase positive cocci on flavour formation in fermented sausage. British Journal of Applied Science and Technology, 17, 1–8.
BibTeX
@article{kamiloglu2016-271431,
author = {KAMİLOĞLU, AYBİKE and Kaban, Güzin and KAYA, MÜKERREM},
title = {Contribution of catalase positive cocci on flavour formation in fermented sausage},
journal = {British Journal of Applied Science and Technology},
year = {2016},
volume = {17},
pages = {1--8},
url = {https://akademik.atauni.edu.tr/yayinlar/271431-contribution-of-catalase-positive-cocci-on-flavour-formation-in-fermented}
}