Tanguler, H. Et Al. 2014. Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage. INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4 , 647-653.

Tanguler, H., Utus, D., & ERTEN, H., (2014). Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage. INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4, 647-653.

Tanguler, Hasan, Demet Utus, And HÜSEYİN ERTEN. "Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage," INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4, 647-653, 2014

Tanguler, Hasan Et Al. "Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage." INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4, pp.647-653, 2014

Tanguler, H. Utus, D. And ERTEN, H. (2014) . "Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage." INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4, pp.647-653.

@article{article, author={Hasan Tanguler Et Al. }, title={Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage}, journal={INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE}, year=2014, pages={647-653} }