ÖZYURT, G. Et Al. 2011. Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.12 , 2598-2602.

ÖZYURT, G., Kafkas, E., & ETYEMEZ, M., (2011). Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.12, 2598-2602.

ÖZYURT, GÜLSÜN, Ebru Kafkas, And MİRAY ETYEMEZ. "Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.12, 2598-2602, 2011

ÖZYURT, GÜLSÜN Et Al. "Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.12, pp.2598-2602, 2011

ÖZYURT, G. Kafkas, E. And ETYEMEZ, M. (2011) . "Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.12, pp.2598-2602.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2011, pages={2598-2602} }