Avsaroglu, M. Et Al. 2006. Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.108, no.1 , 78-83.

Avsaroglu, M., Buzrul, S., Alpas, H., AKÇELİK, M., & Bozoglu, F., (2006). Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.108, no.1, 78-83.

Avsaroglu, MD Et Al. "Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure," INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.108, no.1, 78-83, 2006

Avsaroglu, MD Et Al. "Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.108, no.1, pp.78-83, 2006

Avsaroglu, M. Et Al. (2006) . "Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.108, no.1, pp.78-83.

@article{article, author={MD Avsaroglu Et Al. }, title={Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, year=2006, pages={78-83} }