Ceylan, Z. Et Al. 2022. A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6 .

Ceylan, Z., Unal, K., Kutlu, N., Meral, R., BALCI, B. A., & Dogu Baykut, E., (2022). A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

Ceylan, Zafer Et Al. "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

Ceylan, Zafer Et Al. "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

Ceylan, Z. Et Al. (2022) . "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

@article{article, author={Zafer Ceylan Et Al. }, title={A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}