I. ÖZTÜRK Et Al. , "Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk," 1st International Tourism and Microbial Food Safety Congress , Antalya, Turkey, pp.42, 2016
ÖZTÜRK, I. Et Al. 2016. Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk. 1st International Tourism and Microbial Food Safety Congress , (Antalya, Turkey), 42.
ÖZTÜRK, I., Şimşek, Z., Sagdic, O., & YETİM, H., (2016). Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk . 1st International Tourism and Microbial Food Safety Congress (pp.42). Antalya, Turkey
ÖZTÜRK, Ismet Et Al. "Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk," 1st International Tourism and Microbial Food Safety Congress, Antalya, Turkey, 2016
ÖZTÜRK, Ismet Et Al. "Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk." 1st International Tourism and Microbial Food Safety Congress , Antalya, Turkey, pp.42, 2016
ÖZTÜRK, I. Et Al. (2016) . "Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk." 1st International Tourism and Microbial Food Safety Congress , Antalya, Turkey, p.42.
@conferencepaper{conferencepaper, author={Ismet ÖZTÜRK Et Al. }, title={Diversity of lactic acid bacteria isolated from fermented garlic and red pepper used as ingredient in Sucuk}, congress name={1st International Tourism and Microbial Food Safety Congress}, city={Antalya}, country={Turkey}, year={2016}, pages={42} }