Tanguler, H. Et Al. 2015. Microbial, chemical and sensory properties of shalgams made using different production methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.5 , 1008-1015.

Tanguler, H., Saris, P. E. J., & ERTEN, H., (2015). Microbial, chemical and sensory properties of shalgams made using different production methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.5, 1008-1015.

Tanguler, Hasan, Per E. J. Saris, And HÜSEYİN ERTEN. "Microbial, chemical and sensory properties of shalgams made using different production methods," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.5, 1008-1015, 2015

Tanguler, Hasan Et Al. "Microbial, chemical and sensory properties of shalgams made using different production methods." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.5, pp.1008-1015, 2015

Tanguler, H. Saris, P. E. J. And ERTEN, H. (2015) . "Microbial, chemical and sensory properties of shalgams made using different production methods." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.5, pp.1008-1015.

@article{article, author={Hasan Tanguler Et Al. }, title={Microbial, chemical and sensory properties of shalgams made using different production methods}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2015, pages={1008-1015} }