A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

MLA

Neslihan Çakıcı, et al. “A Survey of the Physico-Chemical and Microbiological Quality of Different Pastırma Types: A Dry-Cured Meat Product.” CyTA - Journal of Food, vol. 13, Aug. 2014, pp. 196–203. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........98235500b72006367fd922059c2f27d4&authtype=sso&custid=ns315887.

APA

Neslihan Çakıcı, Muhammet İrfan Aksu, & Ebru Erdemir. (2014). A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product. CyTA - Journal of Food, 13, 196–203.

Chicago

Neslihan Çakıcı, Muhammet İrfan Aksu, and Ebru Erdemir. 2014. “A Survey of the Physico-Chemical and Microbiological Quality of Different Pastırma Types: A Dry-Cured Meat Product.” CyTA - Journal of Food 13 (August): 196–203. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........98235500b72006367fd922059c2f27d4&authtype=sso&custid=ns315887.