ÖZOĞUL, Y. And DURMUŞ, M. 2016. The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice. 46 th WEFTA Conference , (Split, Croatia), 123.

ÖZOĞUL, Y., & DURMUŞ, M., (2016). The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice . 46 th WEFTA Conference (pp.123). Split, Croatia

ÖZOĞUL, YEŞİM, And MUSTAFA DURMUŞ. "The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice," 46 th WEFTA Conference, Split, Croatia, 2016

ÖZOĞUL, YEŞİM And DURMUŞ, MUSTAFA. "The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice." 46 th WEFTA Conference , Split, Croatia, pp.123, 2016

ÖZOĞUL, Y. And DURMUŞ, M. (2016) . "The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice." 46 th WEFTA Conference , Split, Croatia, p.123.

@conferencepaper{conferencepaper, author={YEŞİM ÖZOĞUL And author={MUSTAFA DURMUŞ}, title={The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice}, congress name={46 th WEFTA Conference}, city={Split}, country={Croatia}, year={2016}, pages={123} }