ERTEN, H. Et Al. 2010. The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage. The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus? , (Tekirdağ, Turkey), 1033.

ERTEN, H., Tangüler, H., & Utuş, D., (2010). The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage . The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus? (pp.1033). Tekirdağ, Turkey

ERTEN, HÜSEYİN, Hasan Tangüler, And Demet Utuş. "The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage," The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Tekirdağ, Turkey, 2010

ERTEN, HÜSEYİN Et Al. "The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage." The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus? , Tekirdağ, Turkey, pp.1033, 2010

ERTEN, H. Tangüler, H. And Utuş, D. (2010) . "The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage." The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus? , Tekirdağ, Turkey, p.1033.

@conferencepaper{conferencepaper, author={HÜSEYİN ERTEN Et Al. }, title={The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage}, congress name={The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus?}, city={Tekirdağ}, country={Turkey}, year={2010}, pages={1033} }