Isiker, G. Et Al. 2003. Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.3 , 244-248.

Isiker, G., Gurakan, G. C., & Bayindirli, A., (2003). Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.3, 244-248.

Isiker, G, GÜZİN CANDAN GÜLTEKİN, And ALEV BAYINDIRLI. "Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.3, 244-248, 2003

Isiker, G Et Al. "Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.3, pp.244-248, 2003

Isiker, G. Gurakan, G. C. And Bayindirli, A. (2003) . "Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.3, pp.244-248.

@article{article, author={G Isiker Et Al. }, title={Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2003, pages={244-248} }