TOPUZ, O. K. Et Al. 2016. Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6 , 905-915.

TOPUZ, O. K., GÖKOĞLU, N., YERLİKAYA KEBAPÇIOĞLU, P., & Ucak, I., (2016). Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, 905-915.

TOPUZ, OSMAN Et Al. "Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, 905-915, 2016

TOPUZ, OSMAN K. Et Al. "Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, pp.905-915, 2016

TOPUZ, O. K. Et Al. (2016) . "Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, pp.905-915.

@article{article, author={OSMAN KADİR TOPUZ Et Al. }, title={Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2016, pages={905-915} }