Alpas, H. Et Al. 2003. Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.87, no.3 , 229-237.

Alpas, H., LEE, J., BOZOGLU, F., & KALETUNC, G., (2003). Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.87, no.3, 229-237.

Alpas, HAMİ Et Al. "Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry," INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.87, no.3, 229-237, 2003

Alpas, HAMİ Et Al. "Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.87, no.3, pp.229-237, 2003

Alpas, H. Et Al. (2003) . "Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.87, no.3, pp.229-237.

@article{article, author={HAMİ ALPAS Et Al. }, title={Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, year=2003, pages={229-237} }