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

doi:10.1007/978-1-4939-1378-7_14

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 proceeding › Chapter › peer-review

Original language	English
Title of host publication	Food Processing: Strategies for Quality Assessment
DOIs	https://doi.org/10.1007/978-1-4939-1378-7_14
Publication status	Published - 2014
Externally published	Yes

Access to Document

10.1007/978-1-4939-1378-7_14

Cite this

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title = "Importance of Yeasts and Lactic Acid Bacteria in Food Processing",

author = "H{\"u}seyin Erten and Bilal Ağirman and G{\"u}nd{\"u}z, {Cennet Pelin Boyaci} and Erdem {\c C}ar{\c s}anba and Selvihan Sert and Sezgi Bircan and Hasan Tang{\"u}ler",

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T1 - Importance of Yeasts and Lactic Acid Bacteria in Food Processing

AU - Erten, Hüseyin

AU - Ağirman, Bilal

AU - Gündüz, Cennet Pelin Boyaci

AU - Çarşanba, Erdem

AU - Sert, Selvihan

AU - Bircan, Sezgi

AU - Tangüler, Hasan

PY - 2014

Y1 - 2014

U2 - 10.1007/978-1-4939-1378-7_14

DO - 10.1007/978-1-4939-1378-7_14

M3 - Chapter

BT - Food Processing: Strategies for Quality Assessment

ER -