OZTURKOGLU-BUDAK, S. 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.
Chicago Style (17th ed.) CitationOZTURKOGLU-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.
MLA (8th ed.) CitationOZTURKOGLU-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.
Warning: These citations may not always be 100% accurate.