Ogretici, Y. K. And Gökoğlu, N. 2024. Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters. Journal of Aquatic Food Product Technology , vol.33, no.7 , 528-541.

Ogretici, Y. K., & Gökoğlu, N., (2024). Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters. Journal of Aquatic Food Product Technology , vol.33, no.7, 528-541.

Ogretici, Yusuf, And NALAN GÖKOĞLU. "Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters," Journal of Aquatic Food Product Technology , vol.33, no.7, 528-541, 2024

Ogretici, Yusuf K. And Gökoğlu, NALAN. "Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters." Journal of Aquatic Food Product Technology , vol.33, no.7, pp.528-541, 2024

Ogretici, Y. K. And Gökoğlu, N. (2024) . "Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters." Journal of Aquatic Food Product Technology , vol.33, no.7, pp.528-541.

@article{article, author={Yusuf Kürsad Ogretici And author={NALAN GÖKOĞLU}, title={Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters}, journal={Journal of Aquatic Food Product Technology}, year=2024, pages={528-541} }