Güvenin, D. Et Al. 2021. Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica , vol.17, no.3 , 361-375.

Güvenin, D., Tokur, B., Korkmaz, K., & Uçar, Y., (2021). Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC). Acta Aquatica Turcica , vol.17, no.3, 361-375.

Güvenin, Demet Et Al. "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)," Acta Aquatica Turcica , vol.17, no.3, 361-375, 2021

Güvenin, Demet Et Al. "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)." Acta Aquatica Turcica , vol.17, no.3, pp.361-375, 2021

Güvenin, D. Et Al. (2021) . "Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)." Acta Aquatica Turcica , vol.17, no.3, pp.361-375.

@article{article, author={Demet Güvenin Et Al. }, title={Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)}, journal={Acta Aquatica Turcica}, year=2021, pages={361-375} }