Çetin, B. Et Al. 2024. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiologica , vol.69, no.5 , 1069-1081.

Çetin, B., Usal, M., Aloğlu, H. Ş., Busch, A., DERTLİ, E., & Abdulmawjood, A., (2024). Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiologica , vol.69, no.5, 1069-1081.

Çetin, Bayram Et Al. "Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period," Folia Microbiologica , vol.69, no.5, 1069-1081, 2024

Çetin, Bayram Et Al. "Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period." Folia Microbiologica , vol.69, no.5, pp.1069-1081, 2024

Çetin, B. Et Al. (2024) . "Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period." Folia Microbiologica , vol.69, no.5, pp.1069-1081.

@article{article, author={Bayram Çetin Et Al. }, title={Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period}, journal={Folia Microbiologica}, year=2024, pages={1069-1081} }