DURMUŞ, M. Et Al. 2019. The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.12 .

DURMUŞ, M., ÖZOĞUL, Y., Boga, E., UÇAR, Y., KÖŞKER, A. R., Balikci, E., ... Gokdogan, S.(2019). The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.12.

DURMUŞ, MUSTAFA Et Al. "The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.12, 2019

DURMUŞ, MUSTAFA Et Al. "The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.12, 2019

DURMUŞ, M. Et Al. (2019) . "The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.12.

@article{article, author={MUSTAFA DURMUŞ Et Al. }, title={The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2019}