ERTEN, H. Et Al. 2014. Importance of Yeasts and Lactic Acid Bacteria in Food Processing. FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , 350-377.

ERTEN, H., AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., ÇARŞANBA, E., Sert, S., Bircan, S., ... Tanguler, H.(2014). Importance of Yeasts and Lactic Acid Bacteria in Food Processing. FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , 350-377.

ERTEN, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing," FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , 350-377, 2014

ERTEN, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , pp.350-377, 2014

ERTEN, H. Et Al. (2014) . "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , pp.350-377.

@article{article, author={HÜSEYİN ERTEN Et Al. }, title={Importance of Yeasts and Lactic Acid Bacteria in Food Processing}, journal={FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT}, year=2014, pages={350-377} }