SAĞDIÇ, O. Et Al. 2013. Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers. Food Control , vol.30, no.1 , 7-14.

SAĞDIÇ, O., Ozturk, I., & TÖRNÜK, F., (2013). Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers. Food Control , vol.30, no.1, 7-14.

SAĞDIÇ, Osman, Ismet Ozturk, And FATİH TÖRNÜK. "Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers," Food Control , vol.30, no.1, 7-14, 2013

SAĞDIÇ, Osman Et Al. "Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers." Food Control , vol.30, no.1, pp.7-14, 2013

SAĞDIÇ, O. Ozturk, I. And TÖRNÜK, F. (2013) . "Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers." Food Control , vol.30, no.1, pp.7-14.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers}, journal={Food Control}, year=2013, pages={7-14} }