Gürbüz, Ü., Doğruer, Y., & Anıl, N. The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c. Selcuk University Press.
Chicago Style (17th ed.) CitationGürbüz, Ümit, Yusuf Doğruer, and Nazif Anıl. The Chemical and Microbiological Quality of Pastrami Produced by Using Various Salting Techniques and Kept At+4°c. Selcuk University Press.
MLA (9th ed.) CitationGürbüz, Ümit, et al. The Chemical and Microbiological Quality of Pastrami Produced by Using Various Salting Techniques and Kept At+4°c. Selcuk University Press.
Warning: These citations may not always be 100% accurate.