ÖZOĞUL, Y. Et Al. 2017. The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6 .

ÖZOĞUL, Y., DURMUŞ, M., UÇAR, Y., KÖŞKER, A. R., & ÖZOĞUL, F., (2017). The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6.

ÖZOĞUL, YEŞİM Et Al. "The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017

ÖZOĞUL, YEŞİM Et Al. "The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017

ÖZOĞUL, Y. Et Al. (2017) . "The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}