OZTURKOGLU-BUDAK, S. (2017). A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Citazione stile Chigago Style (17a edizione)OZTURKOGLU-BUDAK, Sebnem. A Model for Implementation of HACCP System for Prevention and Control of Mycotoxins During the Production of Red Dried Chili Pepper. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Citatione MLA (9a ed.)OZTURKOGLU-BUDAK, Sebnem. A Model for Implementation of HACCP System for Prevention and Control of Mycotoxins During the Production of Red Dried Chili Pepper. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.