GÖKOĞLU, N. Et Al. 2009. Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy. 3rd Joint Trans-Atlantic Fisheries Technology Conference , (Denmark), 212.

GÖKOĞLU, N., YERLİKAYA, P., & TOPUZ, O. K., (2009). Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy . 3rd Joint Trans-Atlantic Fisheries Technology Conference (pp.212). , Denmark

GÖKOĞLU, NALAN, PINAR YERLİKAYA KEBAPÇIOĞLU, And OSMAN KADİR TOPUZ. "Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy," 3rd Joint Trans-Atlantic Fisheries Technology Conference, Denmark, 2009

GÖKOĞLU, NALAN Et Al. "Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy." 3rd Joint Trans-Atlantic Fisheries Technology Conference , Denmark, pp.212, 2009

GÖKOĞLU, N. YERLİKAYA, P. And TOPUZ, O. K. (2009) . "Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy." 3rd Joint Trans-Atlantic Fisheries Technology Conference , Denmark, p.212.

@conferencepaper{conferencepaper, author={NALAN GÖKOĞLU Et Al. }, title={Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy}, congress name={3rd Joint Trans-Atlantic Fisheries Technology Conference}, city={}, country={Denmark}, year={2009}, pages={212} }