ÖZOĞUL, Y. Et Al. 2008. The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply. 38th Annual Wefta Meeting .

ÖZOĞUL, Y., ÖZOĞUL, F., boğa, e., & ÖZYURT, G., (2008). The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply . 38th Annual Wefta Meeting

ÖZOĞUL, YEŞİM Et Al. "The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply," 38th Annual Wefta Meeting, 2008

ÖZOĞUL, YEŞİM Et Al. "The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply." 38th Annual Wefta Meeting , 2008

ÖZOĞUL, Y. Et Al. (2008) . "The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply." 38th Annual Wefta Meeting .

@conferencepaper{conferencepaper, author={YEŞİM ÖZOĞUL Et Al. }, title={The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply}, congress name={38th Annual Wefta Meeting}, city={}, country={}, year={2008}}