GÜRSES, M. And ERDOĞAN, A. 2006. Identification of lactic acid bacteria isolated from Tulum cheese during ripening period. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.3 , 551-557.

GÜRSES, M., & ERDOĞAN, A., (2006). Identification of lactic acid bacteria isolated from Tulum cheese during ripening period. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.3, 551-557.

GÜRSES, Mustafa, And Ahmet ERDOĞAN. "Identification of lactic acid bacteria isolated from Tulum cheese during ripening period," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.3, 551-557, 2006

GÜRSES, Mustafa And ERDOĞAN, Ahmet. "Identification of lactic acid bacteria isolated from Tulum cheese during ripening period." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.3, pp.551-557, 2006

GÜRSES, M. And ERDOĞAN, A. (2006) . "Identification of lactic acid bacteria isolated from Tulum cheese during ripening period." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.3, pp.551-557.

@article{article, author={Mustafa GÜRSES And author={Ahmet ERDOĞAN}, title={Identification of lactic acid bacteria isolated from Tulum cheese during ripening period}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2006, pages={551-557} }