UÇAK, İ. Et Al. 2017. Effects of High pressure processing on the sensory quality of marinated herring. International Conference on Agriculture Forest Food Sciences and Technology , (Nevşehir, Turkey), 1060.

UÇAK, İ., GÖKOĞLU, N., & TOEPFL, S., (2017). Effects of High pressure processing on the sensory quality of marinated herring . International Conference on Agriculture Forest Food Sciences and Technology (pp.1060). Nevşehir, Turkey

UÇAK, İLKNUR, NALAN GÖKOĞLU, And Stephan TOEPFL. "Effects of High pressure processing on the sensory quality of marinated herring," International Conference on Agriculture Forest Food Sciences and Technology, Nevşehir, Turkey, 2017

UÇAK, İLKNUR Et Al. "Effects of High pressure processing on the sensory quality of marinated herring." International Conference on Agriculture Forest Food Sciences and Technology , Nevşehir, Turkey, pp.1060, 2017

UÇAK, İ. GÖKOĞLU, N. And TOEPFL, S. (2017) . "Effects of High pressure processing on the sensory quality of marinated herring." International Conference on Agriculture Forest Food Sciences and Technology , Nevşehir, Turkey, p.1060.

@conferencepaper{conferencepaper, author={İLKNUR UÇAK Et Al. }, title={Effects of High pressure processing on the sensory quality of marinated herring}, congress name={International Conference on Agriculture Forest Food Sciences and Technology}, city={Nevşehir}, country={Turkey}, year={2017}, pages={1060} }