Tangüler, H. Et Al. 2021. Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). Food Bioscience , vol.41 , 1-9.

Tangüler, H., Çankaya, A., Ağçam, E., & Uslu, H., (2021). Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). Food Bioscience , vol.41, 1-9.

Tangüler, Hasan Et Al. "Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)," Food Bioscience , vol.41, 1-9, 2021

Tangüler, Hasan Et Al. "Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)." Food Bioscience , vol.41, pp.1-9, 2021

Tangüler, H. Et Al. (2021) . "Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)." Food Bioscience , vol.41, pp.1-9.

@article{article, author={Hasan Tangüler Et Al. }, title={Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)}, journal={Food Bioscience}, year=2021, pages={1-9} }