TOPUZ, O. K. Et Al. 2014. Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy. FOOD CHEMISTRY , vol.154 , 63-70.

TOPUZ, O. K., Yerlikaya, P., Ucak, I., GÜMÜŞ, B., & Buyukbenli, H. A., (2014). Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy. FOOD CHEMISTRY , vol.154, 63-70.

TOPUZ, OSMAN Et Al. "Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy," FOOD CHEMISTRY , vol.154, 63-70, 2014

TOPUZ, OSMAN K. Et Al. "Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy." FOOD CHEMISTRY , vol.154, pp.63-70, 2014

TOPUZ, O. K. Et Al. (2014) . "Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy." FOOD CHEMISTRY , vol.154, pp.63-70.

@article{article, author={OSMAN KADİR TOPUZ Et Al. }, title={Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy}, journal={FOOD CHEMISTRY}, year=2014, pages={63-70} }