GÖKOĞLU, N. Et Al. 2012. Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7 , 1398-1403.

GÖKOĞLU, N., TOPUZ, O. K., Buyukbenli, H. A., & Yerlikaya, P., (2012). Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7, 1398-1403.

GÖKOĞLU, NALAN Et Al. "Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7, 1398-1403, 2012

GÖKOĞLU, NALAN Et Al. "Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7, pp.1398-1403, 2012

GÖKOĞLU, N. Et Al. (2012) . "Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7, pp.1398-1403.

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2012, pages={1398-1403} }