ERTEN, H. Et Al. 2014. Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives. Food Micro , (Nantes, France), 192.

ERTEN, H., Bircan, S., Sert, S., AĞIRMAN, B., & BOYACI GÜNDÜZ, C. P., (2014). Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives . Food Micro (pp.192). Nantes, France

ERTEN, HÜSEYİN Et Al. "Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives," Food Micro, Nantes, France, 2014

ERTEN, HÜSEYİN Et Al. "Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives." Food Micro , Nantes, France, pp.192, 2014

ERTEN, H. Et Al. (2014) . "Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives." Food Micro , Nantes, France, p.192.

@conferencepaper{conferencepaper, author={HÜSEYİN ERTEN Et Al. }, title={Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives}, congress name={Food Micro}, city={Nantes}, country={France}, year={2014}, pages={192} }