ÖZYURT, G. Et Al. 2010. Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C). 1st International Congress of Food Technology , (Antalya, Turkey), 292.

ÖZYURT, G., KARAKAYA, B., ETYEMEZ, M., & AKSUN, E. T., (2010). Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C) . 1st International Congress of Food Technology (pp.292). Antalya, Turkey

ÖZYURT, GÜLSÜN Et Al. "Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)," 1st International Congress of Food Technology, Antalya, Turkey, 2010

ÖZYURT, GÜLSÜN Et Al. "Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)." 1st International Congress of Food Technology , Antalya, Turkey, pp.292, 2010

ÖZYURT, G. Et Al. (2010) . "Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)." 1st International Congress of Food Technology , Antalya, Turkey, p.292.

@conferencepaper{conferencepaper, author={GÜLSÜN ÖZYURT Et Al. }, title={Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)}, congress name={1st International Congress of Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={292} }