BENSID, A. Et Al. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. FOOD CHEMISTRY , vol.145 , 681-686.

BENSID, A., UÇAR, Y., BENDEDDOUCHE, B., & ÖZOĞUL, F., (2014). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. FOOD CHEMISTRY , vol.145, 681-686.

BENSID, Abdelkader Et Al. "Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage," FOOD CHEMISTRY , vol.145, 681-686, 2014

BENSID, Abdelkader Et Al. "Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage." FOOD CHEMISTRY , vol.145, pp.681-686, 2014

BENSID, A. Et Al. (2014) . "Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage." FOOD CHEMISTRY , vol.145, pp.681-686.

@article{article, author={Abdelkader BENSID Et Al. }, title={Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage}, journal={FOOD CHEMISTRY}, year=2014, pages={681-686} }