ÖZOĞUL, F. Et Al. The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC. WEFTA 38th Annual Meeting , (Italy), 1.

ÖZOĞUL, F., ÖZOĞUL, Y., ÖZYURT, G., & KÜLEY BOĞA, E., The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC . WEFTA 38th Annual Meeting (pp.1). , Italy

ÖZOĞUL, FATİH Et Al. "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC," WEFTA 38th Annual Meeting, Italy,

ÖZOĞUL, FATİH Et Al. "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC." WEFTA 38th Annual Meeting , Italy, pp.1

ÖZOĞUL, F. Et Al. . "The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC." WEFTA 38th Annual Meeting , Italy, p.1.

@conferencepaper{conferencepaper, author={FATİH ÖZOĞUL Et Al. }, title={The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC}, congress name={WEFTA 38th Annual Meeting}, city={}, country={Italy}, year={0}, pages={1} }