Dertli, E. Et Al. 2016. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk). Meat Science , vol.121 , 156-165.

Dertli, E., Yilmaz, M. T., Tatlisu, N. B., Toker, O. S., Cankurt, H., & Sagdic, O., (2016). Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk). Meat Science , vol.121, 156-165.

Dertli, Enes Et Al. "Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)," Meat Science , vol.121, 156-165, 2016

Dertli, Enes Et Al. "Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)." Meat Science , vol.121, pp.156-165, 2016

Dertli, E. Et Al. (2016) . "Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)." Meat Science , vol.121, pp.156-165.

@article{article, author={Enes Dertli Et Al. }, title={Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)}, journal={Meat Science}, year=2016, pages={156-165} }