A. İ. Olgunoğlu And E. KÜLEY BOĞA, "Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C," Advances in Food Sciences , vol.31, no.2, pp.102-108, 2009
Olgunoğlu, A. İ. And KÜLEY BOĞA, E. 2009. Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C. Advances in Food Sciences , vol.31, no.2 , 102-108.
Olgunoğlu, A. İ., & KÜLEY BOĞA, E., (2009). Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C. Advances in Food Sciences , vol.31, no.2, 102-108.
Olgunoğlu, Ali, And ESMERAY KÜLEY . "Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C," Advances in Food Sciences , vol.31, no.2, 102-108, 2009
Olgunoğlu, Ali İ. And KÜLEY BOĞA, ESMERAY. "Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C." Advances in Food Sciences , vol.31, no.2, pp.102-108, 2009
Olgunoğlu, A. İ. And KÜLEY BOĞA, E. (2009) . "Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C." Advances in Food Sciences , vol.31, no.2, pp.102-108.
@article{article, author={Ali İkan Olgunoğlu And author={ESMERAY KÜLEY }, title={Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C}, journal={Advances in Food Sciences}, year=2009, pages={102-108} }