ÖZOĞUL, Y. Et Al. 2010. The capability of rosemary extract in preventing oxidation of fish lipid. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8 , 1717-1723.

ÖZOĞUL, Y., Ayas, D., YAZGAN, H., ÖZOĞUL, F., Boga, E. K., & ÖZYURT, G., (2010). The capability of rosemary extract in preventing oxidation of fish lipid. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, 1717-1723.

ÖZOĞUL, YEŞİM Et Al. "The capability of rosemary extract in preventing oxidation of fish lipid," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, 1717-1723, 2010

ÖZOĞUL, YEŞİM Et Al. "The capability of rosemary extract in preventing oxidation of fish lipid." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, pp.1717-1723, 2010

ÖZOĞUL, Y. Et Al. (2010) . "The capability of rosemary extract in preventing oxidation of fish lipid." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, pp.1717-1723.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={The capability of rosemary extract in preventing oxidation of fish lipid}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={1717-1723} }