ÖZYURT, G. Et Al. 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. FOOD CHEMISTRY , vol.114, no.2 , 505-510.

ÖZYURT, G., Kuley, E., Ozkutuk, S., & ÖZOĞUL, F., (2009). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. FOOD CHEMISTRY , vol.114, no.2, 505-510.

ÖZYURT, GÜLSÜN Et Al. "Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice," FOOD CHEMISTRY , vol.114, no.2, 505-510, 2009

ÖZYURT, GÜLSÜN Et Al. "Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice." FOOD CHEMISTRY , vol.114, no.2, pp.505-510, 2009

ÖZYURT, G. Et Al. (2009) . "Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice." FOOD CHEMISTRY , vol.114, no.2, pp.505-510.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice}, journal={FOOD CHEMISTRY}, year=2009, pages={505-510} }