KARAGÖZLÜ, N. Et Al. 2011. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control , vol.22, no.12 , 1851-1855.

KARAGÖZLÜ, N., ERGÖNÜL, B., & Özcan, D., (2011). Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control , vol.22, no.12, 1851-1855.

KARAGÖZLÜ, NURAL, BÜLENT ERGÖNÜL, And Dilek Özcan. "Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane," Food Control , vol.22, no.12, 1851-1855, 2011

KARAGÖZLÜ, NURAL Et Al. "Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane." Food Control , vol.22, no.12, pp.1851-1855, 2011

KARAGÖZLÜ, N. ERGÖNÜL, B. And Özcan, D. (2011) . "Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane." Food Control , vol.22, no.12, pp.1851-1855.

@article{article, author={NURAL KARAGÖZLÜ Et Al. }, title={Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane}, journal={Food Control}, year=2011, pages={1851-1855} }