ÖZOĞUL, F. Et Al. 2017. Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84 , 529-535.

ÖZOĞUL, F., AKSUN, E. T., ÖZTEKİN, R., & LORENZO, J. M., (2017). Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, 529-535.

ÖZOĞUL, FATİH Et Al. "Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, 529-535, 2017

ÖZOĞUL, FATİH Et Al. "Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.529-535, 2017

ÖZOĞUL, F. Et Al. (2017) . "Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.529-535.

@article{article, author={FATİH ÖZOĞUL Et Al. }, title={Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={529-535} }