Oz, M. Et Al. 2017. Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6 , 665-674.

Oz, M., DİKEL, S., DURMUŞ, M., & ÖZOĞUL, Y., (2017). Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6, 665-674.

Oz, Mustafa Et Al. "Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6, 665-674, 2017

Oz, Mustafa Et Al. "Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6, pp.665-674, 2017

Oz, M. Et Al. (2017) . "Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6, pp.665-674.

@article{article, author={Mustafa Oz Et Al. }, title={Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2017, pages={665-674} }