APA

Demirok Soncu E., Özdemir N., Arslan B., Küçükkaya S. & Soyer A. (20210111). Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. : Meat science.

Chicago

Demirok Soncu E, Özdemir N, Arslan B, Küçükkaya S and Soyer A. 20210111. Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. : Meat science.

Harvard

Demirok Soncu E., Özdemir N., Arslan B., Küçükkaya S. and Soyer A. (20210111). Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. : Meat science.

MLA

Demirok Soncu E, Özdemir N, Arslan B, Küçükkaya S and Soyer A. Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. : Meat science. 20210111.