Irkin, R. Et Al. 2015. Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5 , 737-745.

Irkin, R., Degirmencioglu, N., & Guldas, M., (2015). Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, 737-745.

Irkin, R., N. Degirmencioglu, And METİN GÜLDAŞ. "Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, 737-745, 2015

Irkin, R. Et Al. "Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, pp.737-745, 2015

Irkin, R. Degirmencioglu, N. And Guldas, M. (2015) . "Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, pp.737-745.

@article{article, author={R. Irkin Et Al. }, title={Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2015, pages={737-745} }