GÖKOĞLU, N. Et Al. 2017. Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1 , 347-353.

GÖKOĞLU, N., YERLİKAYA KEBAPÇIOĞLU, P., Ucak, I., & YATMAZ, H. A., (2017). Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, 347-353.

GÖKOĞLU, NALAN Et Al. "Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, 347-353, 2017

GÖKOĞLU, NALAN Et Al. "Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.347-353, 2017

GÖKOĞLU, N. Et Al. (2017) . "Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.347-353.

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2017, pages={347-353} }