GÖKOĞLU, N. Et Al. 2004. Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C. JOURNAL OF FOOD QUALITY , vol.27, no.3 , 221-231.

GÖKOĞLU, N., Yerlikaya, P., & Cengiz, E., (2004). Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C. JOURNAL OF FOOD QUALITY , vol.27, no.3, 221-231.

GÖKOĞLU, NALAN, PINAR YERLİKAYA KEBAPÇIOĞLU, And EMEL KAYNAKCI. "Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C," JOURNAL OF FOOD QUALITY , vol.27, no.3, 221-231, 2004

GÖKOĞLU, NALAN Et Al. "Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C." JOURNAL OF FOOD QUALITY , vol.27, no.3, pp.221-231, 2004

GÖKOĞLU, N. Yerlikaya, P. And Cengiz, E. (2004) . "Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C." JOURNAL OF FOOD QUALITY , vol.27, no.3, pp.221-231.

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C}, journal={JOURNAL OF FOOD QUALITY}, year=2004, pages={221-231} }