Ozogul, Y. Et Al. 2006. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. FOOD CHEMISTRY , vol.99, no.4 , 752-758.

Ozogul, Y., Ozogul, F., Kuley, E., Ozkutuk, A., Gokbulut, C., & Kose, S., (2006). Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. FOOD CHEMISTRY , vol.99, no.4, 752-758.

Ozogul, Y Et Al. "Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage," FOOD CHEMISTRY , vol.99, no.4, 752-758, 2006

Ozogul, Y Et Al. "Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage." FOOD CHEMISTRY , vol.99, no.4, pp.752-758, 2006

Ozogul, Y. Et Al. (2006) . "Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage." FOOD CHEMISTRY , vol.99, no.4, pp.752-758.

@article{article, author={Y Ozogul Et Al. }, title={Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage}, journal={FOOD CHEMISTRY}, year=2006, pages={752-758} }