Cite
Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
MLA
Ozturk, Berna, and Ilkin Yucel Sengun. “Inactivation Effect of Marination Liquids Prepared with Koruk Juice and Dried Koruk Pomace on Salmonella Typhimurium, Escherichia Coli O157:H7 and Listeria Monocytogenes Inoculated on Meat.” International Journal of Food Microbiology, vol. 304, Sept. 2019, pp. 32–38. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2019.05.013.
APA
Ozturk, B., & Sengun, I. Y. (2019). Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat. International Journal of Food Microbiology, 304, 32–38. https://doi.org/10.1016/j.ijfoodmicro.2019.05.013
Chicago
Ozturk, Berna, and Ilkin Yucel Sengun. 2019. “Inactivation Effect of Marination Liquids Prepared with Koruk Juice and Dried Koruk Pomace on Salmonella Typhimurium, Escherichia Coli O157:H7 and Listeria Monocytogenes Inoculated on Meat.” International Journal of Food Microbiology 304 (September): 32–38. doi:10.1016/j.ijfoodmicro.2019.05.013.