Ozogul, Y. And Ozogul, F. 2004. The effects of slaughtering methods on the freshness quality of rainbow trout. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3 , 211-216.

Ozogul, Y., & Ozogul, F., (2004). The effects of slaughtering methods on the freshness quality of rainbow trout. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, 211-216.

Ozogul, YEŞİM, And FATİH ÖZOĞUL. "The effects of slaughtering methods on the freshness quality of rainbow trout," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, 211-216, 2004

Ozogul, YEŞİM And Ozogul, FATİH. "The effects of slaughtering methods on the freshness quality of rainbow trout." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, pp.211-216, 2004

Ozogul, Y. And Ozogul, F. (2004) . "The effects of slaughtering methods on the freshness quality of rainbow trout." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, pp.211-216.

@article{article, author={YEŞİM ÖZOĞUL And author={FATİH ÖZOĞUL}, title={The effects of slaughtering methods on the freshness quality of rainbow trout}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={211-216} }