KÜÇÜKGÜLMEZ, A. Et Al. Chapter 7. Quality Changes in Crustaceans during and after Processing. 2016. In Handbook of Seafood , Nova Science Publishers, Inc., New York, 135.

KÜÇÜKGÜLMEZ, A., BAYKAL, M., KADAK, A. E., & ÇELİK, M., (2016). Chapter 7. Quality Changes in Crustaceans during and after Processing. Handbook of Seafood (pp.135), New York: Nova Science Publishers, Inc..

KÜÇÜKGÜLMEZ, AYGÜL Et Al. "Chapter 7. Quality Changes in Crustaceans during and after Processing." In Handbook of Seafood , 135. New York: Nova Science Publishers, Inc., 2016

KÜÇÜKGÜLMEZ, AYGÜL K. Et Al. "Chapter 7. Quality Changes in Crustaceans during and after Processing." Handbook of Seafood , Nova Science Publishers, Inc., 2016, pp.135.

KÜÇÜKGÜLMEZ, A. Et Al. (2016) "Chapter 7. Quality Changes in Crustaceans during and after Processing", Handbook of Seafood . New York: Nova Science Publishers, Inc..

@bookchapter{bookchapter, author ={AYGÜL KÜÇÜKGÜLMEZ YANDIM Et Al. }, chaptertitle={Chapter 7. Quality Changes in Crustaceans during and after Processing}, booktitle={ Handbook of Seafood}, publisher={Nova Science Publishers, Inc.}, city={New York},year={2016} }