Akpınar Bayizit, A. Et Al. 2007. A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.57, no.2 , 147-150.

Akpınar Bayizit, A., Özcan, T., & Yılmaz Ersan, L., (2007). A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.57, no.2, 147-150.

Akpınar Bayizit, ARZU, TÜLAY ÖZCAN, And LÜTFİYE YILMAZ ERSAN. "A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation," POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.57, no.2, 147-150, 2007

Akpınar Bayizit, ARZU A. Et Al. "A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.57, no.2, pp.147-150, 2007

Akpınar Bayizit, A. Özcan, T. And Yılmaz Ersan, L. (2007) . "A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation." POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , vol.57, no.2, pp.147-150.

@article{article, author={ARZU AKPINAR BAYİZİT Et Al. }, title={A study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation}, journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES}, year=2007, pages={147-150} }