ÖZOĞUL, Y. And Balikci, E. 2013. Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus). FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4 , 1091-1098.

ÖZOĞUL, Y., & Balikci, E., (2013). Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus). FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, 1091-1098.

ÖZOĞUL, YEŞİM, And Esra Balikci. "Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, 1091-1098, 2013

ÖZOĞUL, YEŞİM And Balikci, Esra. "Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.1091-1098, 2013

ÖZOĞUL, Y. And Balikci, E. (2013) . "Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.1091-1098.

@article{article, author={YEŞİM ÖZOĞUL And author={Esra Balikci}, title={Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={1091-1098} }