Zorba, M. Et Al. 2003. The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochemistry , vol.38, no.10 , 1405-1411.

Zorba, M., HANCIOĞLU, O., GENÇ, M., KARAPINAR, M., & OVA, G., (2003). The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochemistry , vol.38, no.10, 1405-1411.

Zorba, MURAT Et Al. "The use of starter cultures in the fermentation of boza, a traditional Turkish beverage," Process Biochemistry , vol.38, no.10, 1405-1411, 2003

Zorba, MURAT Et Al. "The use of starter cultures in the fermentation of boza, a traditional Turkish beverage." Process Biochemistry , vol.38, no.10, pp.1405-1411, 2003

Zorba, M. Et Al. (2003) . "The use of starter cultures in the fermentation of boza, a traditional Turkish beverage." Process Biochemistry , vol.38, no.10, pp.1405-1411.

@article{article, author={MURAT ZORBA Et Al. }, title={The use of starter cultures in the fermentation of boza, a traditional Turkish beverage}, journal={Process Biochemistry}, year=2003, pages={1405-1411} }