Ozogul, Y. Et Al. 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. FOOD CHEMISTRY , vol.92, no.4 , 745-751.

Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E., & Polat, A., (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. FOOD CHEMISTRY , vol.92, no.4, 745-751.

Ozogul, YEŞİM Et Al. "Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods," FOOD CHEMISTRY , vol.92, no.4, 745-751, 2005

Ozogul, YEŞİM Et Al. "Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods." FOOD CHEMISTRY , vol.92, no.4, pp.745-751, 2005

Ozogul, Y. Et Al. (2005) . "Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods." FOOD CHEMISTRY , vol.92, no.4, pp.745-751.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods}, journal={FOOD CHEMISTRY}, year=2005, pages={745-751} }