ÖZOĞUL, Y. Et Al. 2018. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging. JOURNAL OF FOOD SCIENCE , vol.83, no.2 , 318-325.

ÖZOĞUL, Y., DURMUŞ, M., BOGA, E., UÇAR, Y., & ÖZOĞUL, F., (2018). The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging. JOURNAL OF FOOD SCIENCE , vol.83, no.2, 318-325.

ÖZOĞUL, YEŞİM Et Al. "The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging," JOURNAL OF FOOD SCIENCE , vol.83, no.2, 318-325, 2018

ÖZOĞUL, YEŞİM Et Al. "The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging." JOURNAL OF FOOD SCIENCE , vol.83, no.2, pp.318-325, 2018

ÖZOĞUL, Y. Et Al. (2018) . "The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging." JOURNAL OF FOOD SCIENCE , vol.83, no.2, pp.318-325.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging}, journal={JOURNAL OF FOOD SCIENCE}, year=2018, pages={318-325} }