Akdemir Evrendilek, G. 2007. Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics. International Journal of Dairy Technology , vol.60, no.2 , 118-122.

Akdemir Evrendilek, G., (2007). Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics. International Journal of Dairy Technology , vol.60, no.2, 118-122.

Akdemir Evrendilek, Gülsün. "Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics," International Journal of Dairy Technology , vol.60, no.2, 118-122, 2007

Akdemir Evrendilek, Gülsün A. . "Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics." International Journal of Dairy Technology , vol.60, no.2, pp.118-122, 2007

Akdemir Evrendilek, G. (2007) . "Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics." International Journal of Dairy Technology , vol.60, no.2, pp.118-122.

@article{article, author={Gülsün Akdemir Evrendilek}, title={Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics}, journal={International Journal of Dairy Technology}, year=2007, pages={118-122} }