Kamber, U. Et Al. 2007. Clostridium perfringens and its toxins in minced meat from Kars, Turkey. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.24, no.7 , 673-678.

Kamber, U., GÖKÇE, H., & Elmali, M., (2007). Clostridium perfringens and its toxins in minced meat from Kars, Turkey. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.24, no.7, 673-678.

Kamber, U., HARUN GÖKÇE, And MEHMET ELMALI. "Clostridium perfringens and its toxins in minced meat from Kars, Turkey," FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.24, no.7, 673-678, 2007

Kamber, U. Et Al. "Clostridium perfringens and its toxins in minced meat from Kars, Turkey." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.24, no.7, pp.673-678, 2007

Kamber, U. GÖKÇE, H. And Elmali, M. (2007) . "Clostridium perfringens and its toxins in minced meat from Kars, Turkey." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.24, no.7, pp.673-678.

@article{article, author={U. Kamber Et Al. }, title={Clostridium perfringens and its toxins in minced meat from Kars, Turkey}, journal={FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT}, year=2007, pages={673-678} }