Gokoglu, N. 2002. A descriptive method for sensory evaluation of mussels. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7 , 563-567.

Gokoglu, N., (2002). A descriptive method for sensory evaluation of mussels. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7, 563-567.

Gokoglu, NALAN. "A descriptive method for sensory evaluation of mussels," LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7, 563-567, 2002

Gokoglu, NALAN. "A descriptive method for sensory evaluation of mussels." LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7, pp.563-567, 2002

Gokoglu, N. (2002) . "A descriptive method for sensory evaluation of mussels." LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7, pp.563-567.

@article{article, author={NALAN GÖKOĞLU}, title={A descriptive method for sensory evaluation of mussels}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, year=2002, pages={563-567} }