Tanguler, H. And ERTEN, H. 2012. Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1 , 36-41.

Tanguler, H., & ERTEN, H., (2012). Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1, 36-41.

Tanguler, Hasan, And HÜSEYİN ERTEN. "Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1, 36-41, 2012

Tanguler, Hasan And ERTEN, HÜSEYİN. "Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1, pp.36-41, 2012

Tanguler, H. And ERTEN, H. (2012) . "Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1, pp.36-41.

@article{article, author={Hasan Tanguler And author={HÜSEYİN ERTEN}, title={Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2012, pages={36-41} }