ÖZOĞUL, Y. Et Al. 2010. Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1 , 69-75.

ÖZOĞUL, Y., ÖZOĞUL, F., & Kuley, E., (2010). Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, 69-75.

ÖZOĞUL, YEŞİM, FATİH ÖZOĞUL, And ESMERAY KÜLEY . "Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C," FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, 69-75, 2010

ÖZOĞUL, YEŞİM Et Al. "Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, pp.69-75, 2010

ÖZOĞUL, Y. ÖZOĞUL, F. And Kuley, E. (2010) . "Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, pp.69-75.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2010, pages={69-75} }