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

ERTEN, H., AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., Çarşanba, E., Sert, S., Bircan, S., ... Tanguler, H.(2014). Importance of Yeasts and Lactic Acid Bacteria in Food Processing. Food Processing (pp.351-378), New York: Springer.

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

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

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

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