Ozogul, Y. Et Al. 2006. Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1 , 33-37.

Ozogul, Y., Ozogul, F., Ozkutuk, S., & Kuley, E., (2006). Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1, 33-37.

Ozogul, YEŞİM Et Al. "Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1, 33-37, 2006

Ozogul, YEŞİM Et Al. "Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1, pp.33-37, 2006

Ozogul, Y. Et Al. (2006) . "Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1, pp.33-37.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2006, pages={33-37} }