TOKUR, B. K. Et Al. 2016. The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.4 , 585-596.

TOKUR, B. K., SERT, F., AKSUN, E. T., & ÖZOĞUL, F., (2016). The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.4, 585-596.

TOKUR, Bahar Et Al. "The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C)," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.4, 585-596, 2016

TOKUR, Bahar K. Et Al. "The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.4, pp.585-596, 2016

TOKUR, B. K. Et Al. (2016) . "The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.4, pp.585-596.

@article{article, author={Bahar Karakaya TOKUR Et Al. }, title={The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C)}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2016, pages={585-596} }