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. FoodMicro 2014 , (Nantes, France), 192.

ERTEN, H., AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., Sert, S., & Bircan, S., (2014). Microbiological and Physicochemical Changes During the Different Ripening Stages of cv. Gemlik For the Production of Naturally Fermented Black Olives . FoodMicro 2014 (pp.192). 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," FoodMicro 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." FoodMicro 2014 , Nantes, France, pp.192, 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." FoodMicro 2014 , Nantes, France, p.192.

@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={FoodMicro 2014}, city={Nantes}, country={France}, year={2014}, pages={192} }