DEMİRCİ, T. Et Al. 2021. Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region. JOURNAL OF DAIRY RESEARCH , vol.88 , 445-451.

DEMİRCİ, T., ORAÇ, A., Aktas, K., DERTLİ, E., AKYOL, İ., & AKIN, N., (2021). Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region. JOURNAL OF DAIRY RESEARCH , vol.88, 445-451.

DEMİRCİ, TALHA Et Al. "Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region," JOURNAL OF DAIRY RESEARCH , vol.88, 445-451, 2021

DEMİRCİ, TALHA Et Al. "Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region." JOURNAL OF DAIRY RESEARCH , vol.88, pp.445-451, 2021

DEMİRCİ, T. Et Al. (2021) . "Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region." JOURNAL OF DAIRY RESEARCH , vol.88, pp.445-451.

@article{article, author={TALHA DEMİRCİ Et Al. }, title={Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region}, journal={JOURNAL OF DAIRY RESEARCH}, year=2021, pages={445-451} }