DURMUŞ, M. 2020. The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C. JOURNAL OF FOOD SAFETY , vol.40, no.1 .

DURMUŞ, M., (2020). The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C. JOURNAL OF FOOD SAFETY , vol.40, no.1.

DURMUŞ, MUSTAFA. "The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C," JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

DURMUŞ, MUSTAFA. "The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C." JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

DURMUŞ, M. (2020) . "The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C." JOURNAL OF FOOD SAFETY , vol.40, no.1.

@article{article, author={MUSTAFA DURMUŞ}, title={The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C}, journal={JOURNAL OF FOOD SAFETY}, year=2020}