Erten, H. Et Al. Importance of Yeasts and Lactic Acid Bacteria in Food Processing. 2014. In Food Processing Strategies for Quality Assesment , Springer, London/Berlin , New York, 351-378.

Erten, H., Ağırman, B., Boyacı Gündüz, C. P., Çarşanba, E., Selvihan, S., Sezgi, B., ... Tangüler, H.(2014). Importance of Yeasts and Lactic Acid Bacteria in Food Processing. Food Processing Strategies for Quality Assesment (pp.351-378), New York: Springer, London/Berlin .

Erten, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." In Food Processing Strategies for Quality Assesment , 351-378. New York: Springer, London/Berlin , 2014

Erten, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." Food Processing Strategies for Quality Assesment , Springer, London/Berlin , 2014, pp.351-378.

Erten, H. Et Al. (2014) "Importance of Yeasts and Lactic Acid Bacteria in Food Processing", Food Processing Strategies for Quality Assesment . New York: Springer, London/Berlin .

@bookchapter{bookchapter, author ={HÜSEYİN ERTEN Et Al. }, chaptertitle={Importance of Yeasts and Lactic Acid Bacteria in Food Processing}, booktitle={ Food Processing Strategies for Quality Assesment}, publisher={Springer, London/Berlin }, city={New York},year={2014} }