KEKLİK, N. M. Et Al. 2019. Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.8 , 680-691.

KEKLİK, N. M., ELİK, A., SALGIN, U., Demirci, A., & Kocer, G., (2019). Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.8, 680-691.

KEKLİK, NENE Et Al. "Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.8, 680-691, 2019

KEKLİK, NENE M. Et Al. "Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.8, pp.680-691, 2019

KEKLİK, N. M. Et Al. (2019) . "Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.25, no.8, pp.680-691.

@article{article, author={NENE MELTEM KEKLİK Et Al. }, title={Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2019, pages={680-691} }