Alpas, H. Et Al. 2000. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.60, no.1 , 33-42.

Alpas, H., KALCHAYANAND, N., BOZOGLU, F., & RAY, B., (2000). Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.60, no.1, 33-42.

Alpas, HAMİ Et Al. "Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens," INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.60, no.1, 33-42, 2000

Alpas, HAMİ Et Al. "Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.60, no.1, pp.33-42, 2000

Alpas, H. Et Al. (2000) . "Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.60, no.1, pp.33-42.

@article{article, author={HAMİ ALPAS Et Al. }, title={Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, year=2000, pages={33-42} }