TANGÜLER, H. And BEYLİKÇİ, S. C. 2018. New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product. 3rd International Congress on Food Technology , (Nevşehir, Turkey), 37.

TANGÜLER, H., & BEYLİKÇİ, S. C., (2018). New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product . 3rd International Congress on Food Technology (pp.37). Nevşehir, Turkey

TANGÜLER, HASAN, And SERMET CAN BEYLİKÇİ. "New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

TANGÜLER, HASAN And BEYLİKÇİ, SERMET C. . "New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product." 3rd International Congress on Food Technology , Nevşehir, Turkey, pp.37, 2018

TANGÜLER, H. And BEYLİKÇİ, S. C. (2018) . "New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product." 3rd International Congress on Food Technology , Nevşehir, Turkey, p.37.

@conferencepaper{conferencepaper, author={HASAN TANGÜLER And author={SERMET CAN BEYLİKÇİ}, title={New Trends and Problems Related to Shalgam (Salgam) which is a Fermented Black Carrot Product}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}, pages={37} }