YAĞMUR, C. And ÖZER, E. A. 2001. Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001). Fleischwirtschaft , vol.3 , 47-50.

YAĞMUR, C., & ÖZER, E. A., (2001). Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001). Fleischwirtschaft , vol.3, 47-50.

YAĞMUR, CAHİDE, And EMİR AYŞE ÖZER. "Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)," Fleischwirtschaft , vol.3, 47-50, 2001

YAĞMUR, CAHİDE And ÖZER, EMİR A. . "Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)." Fleischwirtschaft , vol.3, pp.47-50, 2001

YAĞMUR, C. And ÖZER, E. A. (2001) . "Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)." Fleischwirtschaft , vol.3, pp.47-50.

@article{article, author={CAHİDE YAĞMUR And author={EMİR AYŞE ÖZER}, title={Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)}, journal={Fleischwirtschaft}, year=2001, pages={47-50} }