BAĞDATLI, A. And Kundakci, A. 2016. Optimization of compositional and structural properties in probiotic sausage production. Journal of Food Science and Technology , vol.53, no.3 , 1679-1689.

BAĞDATLI, A., & Kundakci, A., (2016). Optimization of compositional and structural properties in probiotic sausage production. Journal of Food Science and Technology , vol.53, no.3, 1679-1689.

BAĞDATLI, AYTUNGA, And Akif Kundakci. "Optimization of compositional and structural properties in probiotic sausage production," Journal of Food Science and Technology , vol.53, no.3, 1679-1689, 2016

BAĞDATLI, AYTUNGA And Kundakci, Akif. "Optimization of compositional and structural properties in probiotic sausage production." Journal of Food Science and Technology , vol.53, no.3, pp.1679-1689, 2016

BAĞDATLI, A. And Kundakci, A. (2016) . "Optimization of compositional and structural properties in probiotic sausage production." Journal of Food Science and Technology , vol.53, no.3, pp.1679-1689.

@article{article, author={AYTUNGA BAĞDATLI And author={Akif Kundakci}, title={Optimization of compositional and structural properties in probiotic sausage production}, journal={Journal of Food Science and Technology}, year=2016, pages={1679-1689} }