DURMUŞ, M. And ÖZOĞUL, Y. 2018. The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C. SU URUNLERI DERGISI , vol.35, no.3 , 227-235.

DURMUŞ, M., & ÖZOĞUL, Y., (2018). The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C. SU URUNLERI DERGISI , vol.35, no.3, 227-235.

DURMUŞ, MUSTAFA, And YEŞİM ÖZOĞUL. "The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C," SU URUNLERI DERGISI , vol.35, no.3, 227-235, 2018

DURMUŞ, MUSTAFA And ÖZOĞUL, YEŞİM. "The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C." SU URUNLERI DERGISI , vol.35, no.3, pp.227-235, 2018

DURMUŞ, M. And ÖZOĞUL, Y. (2018) . "The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C." SU URUNLERI DERGISI , vol.35, no.3, pp.227-235.

@article{article, author={MUSTAFA DURMUŞ And author={YEŞİM ÖZOĞUL}, title={The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C}, journal={SU URUNLERI DERGISI}, year=2018, pages={227-235} }