Gökoğlu, N. Et Al. 2024. Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C. INTERNATIONAL JOURNAL OF FOOD ENGINEERING .

Gökoğlu, N., Yatmaz, H. A., Ceylan, A., Gümüş, B., Toktas, B., & Korun, J., (2024). Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C. INTERNATIONAL JOURNAL OF FOOD ENGINEERING .

Gökoğlu, NALAN Et Al. "Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , 2024

Gökoğlu, NALAN Et Al. "Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , 2024

Gökoğlu, N. Et Al. (2024) . "Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C." INTERNATIONAL JOURNAL OF FOOD ENGINEERING .

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2024}