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

ERTEN, H., AĞIRMAN, B., BOYACI 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 (pp.351-378), New-York: Springer.

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

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

ERTEN, H. Et Al. (2014) "Importance of Yeasts and Lactic Acid Bacteria in Food Processing", Food Processing Strategies for Quality . New-York: Springer.

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