ÇETİNKAYA, F. Et Al. 2012. Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. FOOD CONTROL , vol.26, no.1 , 15-18.

ÇETİNKAYA, F., ELAL MUŞ, T., ÇIBIK, R., Levent, B., & Gulesen, R., (2012). Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. FOOD CONTROL , vol.26, no.1, 15-18.

ÇETİNKAYA, FİGEN Et Al. "Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella," FOOD CONTROL , vol.26, no.1, 15-18, 2012

ÇETİNKAYA, FİGEN Et Al. "Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella." FOOD CONTROL , vol.26, no.1, pp.15-18, 2012

ÇETİNKAYA, F. Et Al. (2012) . "Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella." FOOD CONTROL , vol.26, no.1, pp.15-18.

@article{article, author={FİGEN ÇETİNKAYA Et Al. }, title={Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella}, journal={FOOD CONTROL}, year=2012, pages={15-18} }