YAZGAN, H. And ÖZOĞUL, Y. 2018. Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria. 4th International Agriculture Congress , (Nevşehir, Turkey), 91.

YAZGAN, H., & ÖZOĞUL, Y., (2018). Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria . 4th International Agriculture Congress (pp.91). Nevşehir, Turkey

YAZGAN, HATİCE, And YEŞİM ÖZOĞUL. "Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria," 4th International Agriculture Congress, Nevşehir, Turkey, 2018

YAZGAN, HATİCE And ÖZOĞUL, YEŞİM. "Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria." 4th International Agriculture Congress , Nevşehir, Turkey, pp.91, 2018

YAZGAN, H. And ÖZOĞUL, Y. (2018) . "Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria." 4th International Agriculture Congress , Nevşehir, Turkey, p.91.

@conferencepaper{conferencepaper, author={HATİCE YAZGAN And author={YEŞİM ÖZOĞUL}, title={Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria}, congress name={4th International Agriculture Congress}, city={Nevşehir}, country={Turkey}, year={2018}, pages={91} }