ÖZOĞUL, Y. Et Al. 2008. The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,. 38th Annual WEFTA meeting , (Firenze, Italy), 30.

ÖZOĞUL, Y., ÖZOĞUL, F., KÜLEY BOĞA, E., & ÖZYURT, G., (2008). The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply, . 38th Annual WEFTA meeting (pp.30). Firenze, Italy

ÖZOĞUL, YEŞİM Et Al. "The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,," 38th Annual WEFTA meeting, Firenze, Italy, 2008

ÖZOĞUL, YEŞİM Et Al. "The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,." 38th Annual WEFTA meeting , Firenze, Italy, pp.30, 2008

ÖZOĞUL, Y. Et Al. (2008) . "The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,." 38th Annual WEFTA meeting , Firenze, Italy, p.30.

@conferencepaper{conferencepaper, author={YEŞİM ÖZOĞUL Et Al. }, title={The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,}, congress name={38th Annual WEFTA meeting}, city={Firenze}, country={Italy}, year={2008}, pages={30} }