Ozyurt, G. Et Al. 2007. Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7 , 887-893.

Ozyurt, G., Polat, A., & Tokur, B., (2007). Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, 887-893.

Ozyurt, GÜLSÜN, ABDURAHMAN POLAT, And Bahar Tokur. "Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, 887-893, 2007

Ozyurt, GÜLSÜN Et Al. "Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, pp.887-893, 2007

Ozyurt, G. Polat, A. And Tokur, B. (2007) . "Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, pp.887-893.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2007, pages={887-893} }