SÖBELİ, C. Et Al. 2021. Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds. Innovative Food Science and Emerging Technologies , vol.67 .

SÖBELİ, C., UYARCAN, M., & KAYAARDI, S., (2021). Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds. Innovative Food Science and Emerging Technologies , vol.67.

SÖBELİ, CEYDA, MÜGE UYARCAN, And SEMRA KAYAARDI. "Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds," Innovative Food Science and Emerging Technologies , vol.67, 2021

SÖBELİ, CEYDA Et Al. "Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds." Innovative Food Science and Emerging Technologies , vol.67, 2021

SÖBELİ, C. UYARCAN, M. And KAYAARDI, S. (2021) . "Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds." Innovative Food Science and Emerging Technologies , vol.67.

@article{article, author={CEYDA SÖBELİ Et Al. }, title={Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds}, journal={Innovative Food Science and Emerging Technologies}, year=2021}