H. ERTEN Et Al. , "Microbiological and physicochemical changes during the different ripening stages of cv Gemlik for the production of naturally fermented black olives," Food Micro 2014 , Nantes, France, 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 2014 , (Nantes, France).
ERTEN, H., Sezgi, B., Selvihan, 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 2014, 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 2014, 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 2014 , Nantes, France, 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 2014 , Nantes, France.
@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 2014}, city={Nantes}, country={France}, year={2014}}