BALIKÇI, E. Et Al. 2022. The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC. ACTA AQUATICA TURCICA , vol.18, no.2 , 217-235.

BALIKÇI, E., ÖZOĞUL, Y., DURMUŞ, M., UÇAR, Y., & GÖKDOĞAN, S., (2022). The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC. ACTA AQUATICA TURCICA , vol.18, no.2, 217-235.

BALIKÇI, ESRA Et Al. "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC," ACTA AQUATICA TURCICA , vol.18, no.2, 217-235, 2022

BALIKÇI, ESRA Et Al. "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC." ACTA AQUATICA TURCICA , vol.18, no.2, pp.217-235, 2022

BALIKÇI, E. Et Al. (2022) . "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC." ACTA AQUATICA TURCICA , vol.18, no.2, pp.217-235.

@article{article, author={ESRA BALIKÇI Et Al. }, title={The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC}, journal={ACTA AQUATICA TURCICA}, year=2022, pages={217-235} }