Yuca, B. Et Al. 2019. Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.7 , 3439-3448.

Yuca, B., Topcu, I., Yagcilar-Aydemir, H., ÖZER, C. O. , KILIÇ, B., & BAŞYİĞİT KILIÇ, G., (2019). Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.7, 3439-3448.

Yuca, Bilal Et Al. "Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.7, 3439-3448, 2019

Yuca, Bilal Et Al. "Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.7, pp.3439-3448, 2019

Yuca, B. Et Al. (2019) . "Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.7, pp.3439-3448.

@article{article, author={Bilal Yuca Et Al. }, title={Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={3439-3448} }