ÖZOĞUL, F. Et Al. 2013. Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3 , 445-454.

ÖZOĞUL, F., YAVUZER, E., ÖZOĞUL, Y., & Kuley, E., (2013). Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3, 445-454.

ÖZOĞUL, FATİH Et Al. "Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3, 445-454, 2013

ÖZOĞUL, FATİH Et Al. "Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3, pp.445-454, 2013

ÖZOĞUL, F. Et Al. (2013) . "Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3, pp.445-454.

@article{article, author={FATİH ÖZOĞUL Et Al. }, title={Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2013, pages={445-454} }