ERTEN, H. Et Al. Importance of Yeasts and Lactic Acid Bacteria in Food Processing. 2014. In Food Processing Strategies for Quality Assessment A Broad Perspective , Springer Science+Business Media, 351-378.

ERTEN, H., AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., ÇARŞANBA, E., SERT, S., SEZGİ, B., ... TANGÜLER, H.(2014). Importance of Yeasts and Lactic Acid Bacteria in Food Processing. Food Processing Strategies for Quality Assessment A Broad Perspective (pp.351-378), Springer Science+Business Media.

ERTEN, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." In Food Processing Strategies for Quality Assessment A Broad Perspective , 351-378. Springer Science+Business Media, 2014

ERTEN, HÜSEYİN Et Al. "Importance of Yeasts and Lactic Acid Bacteria in Food Processing." Food Processing Strategies for Quality Assessment A Broad Perspective , Springer Science+Business Media, 2014, pp.351-378.

ERTEN, H. Et Al. (2014) "Importance of Yeasts and Lactic Acid Bacteria in Food Processing", Food Processing Strategies for Quality Assessment A Broad Perspective . Springer Science+Business Media.

@bookchapter{bookchapter, author ={HÜSEYİN ERTEN Et Al. }, chaptertitle={Importance of Yeasts and Lactic Acid Bacteria in Food Processing}, booktitle={ Food Processing Strategies for Quality Assessment A Broad Perspective}, publisher={Springer Science+Business Media}, city={},year={2014} }