ÖZOĞUL, Y. Et Al. The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.. 38th Annual WEFTA Meeting , (Italy).

ÖZOĞUL, Y., Boga, E. K., ÖZYURT, G., & ÖZOĞUL, F., The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C. . 38th Annual WEFTA Meeting, Italy

ÖZOĞUL, YEŞİM Et Al. "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.," 38th Annual WEFTA Meeting, Italy,

ÖZOĞUL, YEŞİM Et Al. "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.." 38th Annual WEFTA Meeting , Italy

ÖZOĞUL, Y. Et Al. . "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.." 38th Annual WEFTA Meeting , Italy.

@conferencepaper{conferencepaper, author={YEŞİM ÖZOĞUL Et Al. }, title={The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.}, congress name={38th Annual WEFTA Meeting}, city={}, country={Italy}, year={0}}