Dogan, Ö. B. Et Al. 2022. Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products. International Journal of Food Microbiology , vol.370 .

Dogan, Ö. B., Stratton, J., Arciniega, A., Clarke, J., Tamplin, M. L., Bianchini, A., ... Wang, B.(2022). Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products. International Journal of Food Microbiology , vol.370.

Dogan, ÖNAY Et Al. "Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products," International Journal of Food Microbiology , vol.370, 2022

Dogan, ÖNAY B. Et Al. "Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products." International Journal of Food Microbiology , vol.370, 2022

Dogan, Ö. B. Et Al. (2022) . "Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products." International Journal of Food Microbiology , vol.370.

@article{article, author={ÖNAY BURAK DOĞAN Et Al. }, title={Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products}, journal={International Journal of Food Microbiology}, year=2022}