Guven, K. And Benlikaya, N. 2005. Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage. JOURNAL OF FOOD SAFETY , vol.25, no.2 , 98-108.

Guven, K., & Benlikaya, N., (2005). Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage. JOURNAL OF FOOD SAFETY , vol.25, no.2, 98-108.

Guven, K, And N Benlikaya. "Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage," JOURNAL OF FOOD SAFETY , vol.25, no.2, 98-108, 2005

Guven, K And Benlikaya, N. "Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage." JOURNAL OF FOOD SAFETY , vol.25, no.2, pp.98-108, 2005

Guven, K. And Benlikaya, N. (2005) . "Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage." JOURNAL OF FOOD SAFETY , vol.25, no.2, pp.98-108.

@article{article, author={K Guven And author={N Benlikaya}, title={Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in boza, a traditional fermented Turkish beverage}, journal={JOURNAL OF FOOD SAFETY}, year=2005, pages={98-108} }