TOPUZ, O. K. Et Al. 2015. Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1 , 625-632.

TOPUZ, O. K., Yerlikaya, P., Ucak, I., GÜMÜŞ, B., Buyukbenli, H. A., & GÖKOĞLU, N., (2015). Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1, 625-632.

TOPUZ, OSMAN Et Al. "Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1, 625-632, 2015

TOPUZ, OSMAN K. Et Al. "Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1, pp.625-632, 2015

TOPUZ, O. K. Et Al. (2015) . "Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1, pp.625-632.

@article{article, author={OSMAN KADİR TOPUZ Et Al. }, title={Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={625-632} }