ÖZOĞUL, Y. Et Al. 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75 , 677-684.

ÖZOĞUL, Y., YUVKA, I., UÇAR, Y., DURMUŞ, M., KÖŞKER, A. R., Oz, M., ... ÖZOĞUL, F.(2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, 677-684.

ÖZOĞUL, YEŞİM Et Al. "Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, 677-684, 2017

ÖZOĞUL, YEŞİM Et Al. "Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, pp.677-684, 2017

ÖZOĞUL, Y. Et Al. (2017) . "Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, pp.677-684.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={677-684} }