Akbulut, S. Et Al. 2022. Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese. 4th Eurasia Biochemical Approaches & Technologies (EBAT) , (Antalya, Turkey), 120.

Akbulut, S., Daşdemir, E., Adıgüzel, A., & Özkan, H., (2022). Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese . 4th Eurasia Biochemical Approaches & Technologies (EBAT) (pp.120). Antalya, Turkey

Akbulut, Sümeyye Et Al. "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese," 4th Eurasia Biochemical Approaches & Technologies (EBAT), Antalya, Turkey, 2022

Akbulut, Sümeyye Et Al. "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese." 4th Eurasia Biochemical Approaches & Technologies (EBAT) , Antalya, Turkey, pp.120, 2022

Akbulut, S. Et Al. (2022) . "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese." 4th Eurasia Biochemical Approaches & Technologies (EBAT) , Antalya, Turkey, p.120.

@conferencepaper{conferencepaper, author={Sümeyye AKBULUT Et Al. }, title={Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese}, congress name={4th Eurasia Biochemical Approaches & Technologies (EBAT)}, city={Antalya}, country={Turkey}, year={2022}, pages={120} }