ERDOĞAN, A. And GÜRSES, M. 2005. Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.8, no.2 , 405-411.

ERDOĞAN, A., & GÜRSES, M., (2005). Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.8, no.2, 405-411.

ERDOĞAN, Ahmet, And Mustafa GÜRSES. "Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.8, no.2, 405-411, 2005

ERDOĞAN, Ahmet And GÜRSES, Mustafa. "Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.8, no.2, pp.405-411, 2005

ERDOĞAN, A. And GÜRSES, M. (2005) . "Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.8, no.2, pp.405-411.

@article{article, author={Ahmet ERDOĞAN And author={Mustafa GÜRSES}, title={Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2005, pages={405-411} }