URAZ, G. And YILMAZ, E. 2006. The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period. The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology .

URAZ, G., & YILMAZ, E., (2006). The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period . The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology

URAZ, GÜVEN, And EBRU BEYZİ. "The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period," The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology, 2006

URAZ, GÜVEN And YILMAZ, EBRU. "The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period." The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology , 2006

URAZ, G. And YILMAZ, E. (2006) . "The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period." The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology .

@conferencepaper{conferencepaper, author={GÜVEN URAZ And author={EBRU BEYZİ}, title={The alteration of O157 H7 E coli number for fresh Urfa cheese and after 90 days maturation period}, congress name={The Third International Congress, ”Enviromental Micropaleontology, Microbiology and Meibenthology}, city={}, country={}, year={2006}}