Importance of Yeasts and Lactic Acid Bacteria in Food Processing

Hüseyin Erten*, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan, Hasan Tangüler

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Original languageEnglish
Title of host publicationFood Processing: Strategies for Quality Assessment
Publication statusPublished - 2014
Externally publishedYes

Cite this