YILMAZ, M. T. Et Al. 2016. Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage. Sigma Journal Engineering and Natural Sciences , vol.34, no.2 , 261-267.

YILMAZ, M. T., TOKER, Ö. S., TATLISU, N. B., ARICI, M., & DERTLİ, E., (2016). Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage. Sigma Journal Engineering and Natural Sciences , vol.34, no.2, 261-267.

YILMAZ, MUSTAFA Et Al. "Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage," Sigma Journal Engineering and Natural Sciences , vol.34, no.2, 261-267, 2016

YILMAZ, MUSTAFA T. Et Al. "Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage." Sigma Journal Engineering and Natural Sciences , vol.34, no.2, pp.261-267, 2016

YILMAZ, M. T. Et Al. (2016) . "Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage." Sigma Journal Engineering and Natural Sciences , vol.34, no.2, pp.261-267.

@article{article, author={MUSTAFA TAHSİN YILMAZ Et Al. }, title={Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage}, journal={Sigma Journal Engineering and Natural Sciences}, year=2016, pages={261-267} }