Tokur, B. Et Al. 2022. The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. Journal Of Food Processing And Preservation , no.3 , 1-12.

Tokur, B., Korkmaz, K., & Uçar, Y., (2022). The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. Journal Of Food Processing And Preservation , no.3, 1-12.

Tokur, Bahar, Koray Korkmaz, And YILMAZ UÇAR. "The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish," Journal Of Food Processing And Preservation , no.3, 1-12, 2022

Tokur, Bahar Et Al. "The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish." Journal Of Food Processing And Preservation , no.3, pp.1-12, 2022

Tokur, B. Korkmaz, K. And Uçar, Y. (2022) . "The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish." Journal Of Food Processing And Preservation , no.3, pp.1-12.

@article{article, author={Bahar Tokur Et Al. }, title={The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish}, journal={Journal Of Food Processing And Preservation}, year=2022, pages={1-12} }