ERGİN, F. Et Al. 2021. Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. FOOD HYDROCOLLOIDS , vol.113 .

ERGİN, F., Atamer, Z., ÇOMAK GÖÇER, E. M., DEMİR, M., Hinrichs, J., & KÜÇÜKÇETİN, A., (2021). Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. FOOD HYDROCOLLOIDS , vol.113.

ERGİN, FİRUZE Et Al. "Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique," FOOD HYDROCOLLOIDS , vol.113, 2021

ERGİN, FİRUZE E. Et Al. "Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique." FOOD HYDROCOLLOIDS , vol.113, 2021

ERGİN, F. Et Al. (2021) . "Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique." FOOD HYDROCOLLOIDS , vol.113.

@article{article, author={FİRUZE ERGİN ZEREN Et Al. }, title={Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique}, journal={FOOD HYDROCOLLOIDS}, year=2021}