Z. Şimşek Et Al. , "Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk," The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Saraybosna, Bosnia And Herzegovina, pp.171, 2015
Şimşek, Z. Et Al. 2015. Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk. The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , (Saraybosna, Bosnia And Herzegovina), 171.
Şimşek, Z., ÖZTÜRK, I., & Sağdıç, O., (2015). Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk . The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" (pp.171). Saraybosna, Bosnia And Herzegovina
Şimşek, Zeynep, Ismet ÖZTÜRK, And Osman SAĞDIÇ. "Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk," The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus", Saraybosna, Bosnia And Herzegovina, 2015
Şimşek, Zeynep Et Al. "Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk." The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Saraybosna, Bosnia And Herzegovina, pp.171, 2015
Şimşek, Z. ÖZTÜRK, I. And Sağdıç, O. (2015) . "Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk." The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Saraybosna, Bosnia And Herzegovina, p.171.
@conferencepaper{conferencepaper, author={Zeynep Şimşek Et Al. }, title={Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk}, congress name={The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2015}, pages={171} }