Yanar, Y. Et Al. 2006. Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C. FOOD CHEMISTRY , vol.97, no.2 , 244-247.

Yanar, Y., Celik, M., & Akamca, E., (2006). Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C. FOOD CHEMISTRY , vol.97, no.2, 244-247.

Yanar, YASEMEN, MEHMET ÇELİK, And ERHAN AKAMCA. "Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C," FOOD CHEMISTRY , vol.97, no.2, 244-247, 2006

Yanar, YASEMEN Et Al. "Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C." FOOD CHEMISTRY , vol.97, no.2, pp.244-247, 2006

Yanar, Y. Celik, M. And Akamca, E. (2006) . "Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C." FOOD CHEMISTRY , vol.97, no.2, pp.244-247.

@article{article, author={YASEMEN YANAR Et Al. }, title={Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C}, journal={FOOD CHEMISTRY}, year=2006, pages={244-247} }