DEMİRCİ, T. Et Al. 2021. Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods. INTERNATIONAL DAIRY JOURNAL , vol.118 .

DEMİRCİ, T., Goktepe, C. K., Ozturk, H. İ., AKIN, N., Akyol, I., & DERTLİ, E., (2021). Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods. INTERNATIONAL DAIRY JOURNAL , vol.118.

DEMİRCİ, TALHA Et Al. "Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods," INTERNATIONAL DAIRY JOURNAL , vol.118, 2021

DEMİRCİ, TALHA Et Al. "Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods." INTERNATIONAL DAIRY JOURNAL , vol.118, 2021

DEMİRCİ, T. Et Al. (2021) . "Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods." INTERNATIONAL DAIRY JOURNAL , vol.118.

@article{article, author={TALHA DEMİRCİ Et Al. }, title={Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2021}