ÖZOĞUL, F. Et Al. 2017. Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts. JOURNAL OF FOOD SCIENCE , vol.82, no.5 , 1278-1284.

ÖZOĞUL, F., ÖZTEKİN, R., & Kulawik, P., (2017). Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts. JOURNAL OF FOOD SCIENCE , vol.82, no.5, 1278-1284.

ÖZOĞUL, FATİH, Rana ÖZTEKİN, And Piotr Kulawik. "Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts," JOURNAL OF FOOD SCIENCE , vol.82, no.5, 1278-1284, 2017

ÖZOĞUL, FATİH Et Al. "Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts." JOURNAL OF FOOD SCIENCE , vol.82, no.5, pp.1278-1284, 2017

ÖZOĞUL, F. ÖZTEKİN, R. And Kulawik, P. (2017) . "Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts." JOURNAL OF FOOD SCIENCE , vol.82, no.5, pp.1278-1284.

@article{article, author={FATİH ÖZOĞUL Et Al. }, title={Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts}, journal={JOURNAL OF FOOD SCIENCE}, year=2017, pages={1278-1284} }