UÇAR, Y. Et Al. 2021. The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C. GRASAS Y ACEITES , vol.72, no.2 .

UÇAR, Y., ÖZOĞUL, Y., ÖZOĞUL, F., DURMUŞ, M., KÖŞKER, A. R., & Boga, E. K., (2021). The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C. GRASAS Y ACEITES , vol.72, no.2.

UÇAR, YILMAZ Et Al. "The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C," GRASAS Y ACEITES , vol.72, no.2, 2021

UÇAR, YILMAZ Et Al. "The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C." GRASAS Y ACEITES , vol.72, no.2, 2021

UÇAR, Y. Et Al. (2021) . "The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C." GRASAS Y ACEITES , vol.72, no.2.

@article{article, author={YILMAZ UÇAR Et Al. }, title={The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C}, journal={GRASAS Y ACEITES}, year=2021}