AKSUN, E. T. Et Al. 2016. Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine. 2nd Congress on Food Structure & Design , (Antalya, Turkey), 47.

AKSUN, E. T., ÖZOĞUL, F., & KÜLEY BOĞA, E., (2016). Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine . 2nd Congress on Food Structure & Design (pp.47). Antalya, Turkey

AKSUN, ELİF, FATİH ÖZOĞUL, And ESMERAY KÜLEY . "Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine," 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

AKSUN, ELİF T. Et Al. "Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.47, 2016

AKSUN, E. T. ÖZOĞUL, F. And KÜLEY BOĞA, E. (2016) . "Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine." 2nd Congress on Food Structure & Design , Antalya, Turkey, p.47.

@conferencepaper{conferencepaper, author={ELİF TUĞÇE AKSUN Et Al. }, title={Combination Effects of Cell-Free Supernatant of Lactobacillus Plantarum and Pediococcus Acidophilus and Plant Extract (Thyme and Laurel) on Textural Properties of Fermented Sardine}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={47} }