ÜNLÜSAYIN, M. Et Al. 2008. Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C. University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme , (Turkey), 55.

ÜNLÜSAYIN, M., GÜMÜŞ, B., İKİZ, R., & GÜLYAVUZ, H., (2008). Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C . University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme (pp.55). , Turkey

ÜNLÜSAYIN, MUSTAFA Et Al. "Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C," University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme, Turkey, 2008

ÜNLÜSAYIN, MUSTAFA Et Al. "Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C." University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme , Turkey, pp.55, 2008

ÜNLÜSAYIN, M. Et Al. (2008) . "Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C." University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme , Turkey, p.55.

@conferencepaper{conferencepaper, author={MUSTAFA ÜNLÜSAYIN Et Al. }, title={Quality Changes of Salted Red Mullet (Mullus barbatus) During Vacuum Packaged Stored at +4°C}, congress name={University of Ege, Fisheries of Faculty. 1st International Congress of Seafood Technology, İzmir, Çeşme}, city={}, country={Turkey}, year={2008}, pages={55} }