VURAN, Ö. Et Al. 2021. The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens. Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3 , 315-323.

VURAN, Ö., KARAGÖZLÜ, N., & AKPINAR, A., (2021). The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens. Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, 315-323.

VURAN, Özge, NURAL KARAGÖZLÜ, And ASLI AKPINAR. "The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens," Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, 315-323, 2021

VURAN, Özge Et Al. "The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens." Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, pp.315-323, 2021

VURAN, Ö. KARAGÖZLÜ, N. And AKPINAR, A. (2021) . "The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens." Ege Üniversitesi Ziraat Fakültesi Dergisi , vol.58, no.3, pp.315-323.

@article{article, author={Özge VURAN Et Al. }, title={The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens}, journal={Ege Üniversitesi Ziraat Fakültesi Dergisi}, year=2021, pages={315-323} }