DURMUŞ, M. Et Al. 2017. The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes. JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , vol.12, no.2 , 147-155.

DURMUŞ, M., Surowka, K., ÖZOĞUL, F., MACIEJASZEK, I., TESAROWICZ, I., ÖZOĞUL, Y., ... KÖŞKER, A. R.(2017). The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes. JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , vol.12, no.2, 147-155.

DURMUŞ, MUSTAFA Et Al. "The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes," JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , vol.12, no.2, 147-155, 2017

DURMUŞ, MUSTAFA Et Al. "The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes." JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , vol.12, no.2, pp.147-155, 2017

DURMUŞ, M. Et Al. (2017) . "The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes." JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , vol.12, no.2, pp.147-155.

@article{article, author={MUSTAFA DURMUŞ Et Al. }, title={The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes}, journal={JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY}, year=2017, pages={147-155} }