Tokur, B. Et Al. 2006. Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C). FOOD CHEMISTRY , vol.99, no.2 , 335-341.

Tokur, B., Ozkutuk, S., Atıcı, E., Ozyurt, G., & Ozyurt, C. E., (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C). FOOD CHEMISTRY , vol.99, no.2, 335-341.

Tokur, Bahar Et Al. "Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)," FOOD CHEMISTRY , vol.99, no.2, 335-341, 2006

Tokur, Bahar Et Al. "Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)." FOOD CHEMISTRY , vol.99, no.2, pp.335-341, 2006

Tokur, B. Et Al. (2006) . "Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)." FOOD CHEMISTRY , vol.99, no.2, pp.335-341.

@article{article, author={Bahar Tokur Et Al. }, title={Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)}, journal={FOOD CHEMISTRY}, year=2006, pages={335-341} }