Balıkçı, E. Et Al. 2010. The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C.. 40th Annual WEFTA Meeting , (İzmir, Turkey), 123.

Balıkçı, E., ÖZOĞUL, Y., KÜLEY BOĞA, E., & Gokdogan, S., (2010). The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C. . 40th Annual WEFTA Meeting (pp.123). İzmir, Turkey

Balıkçı, Esra Et Al. "The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C.," 40th Annual WEFTA Meeting, İzmir, Turkey, 2010

Balıkçı, Esra Et Al. "The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C.." 40th Annual WEFTA Meeting , İzmir, Turkey, pp.123, 2010

Balıkçı, E. Et Al. (2010) . "The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C.." 40th Annual WEFTA Meeting , İzmir, Turkey, p.123.

@conferencepaper{conferencepaper, author={Esra Balıkçı Et Al. }, title={The quality parameters of smoked mackerel marinate (Scomber scombrus) with dill leaves stored at 4 °C.}, congress name={40th Annual WEFTA Meeting}, city={İzmir}, country={Turkey}, year={2010}, pages={123} }