Ceylan, A. And Gökoğlu, N. 2022. Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations. Journal of Aquatic Food Product Technology , vol.31, no.8 , 872-881.

Ceylan, A., & Gökoğlu, N., (2022). Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations. Journal of Aquatic Food Product Technology , vol.31, no.8, 872-881.

Ceylan, Afsin, And NALAN GÖKOĞLU. "Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations," Journal of Aquatic Food Product Technology , vol.31, no.8, 872-881, 2022

Ceylan, Afsin And Gökoğlu, NALAN. "Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations." Journal of Aquatic Food Product Technology , vol.31, no.8, pp.872-881, 2022

Ceylan, A. And Gökoğlu, N. (2022) . "Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations." Journal of Aquatic Food Product Technology , vol.31, no.8, pp.872-881.

@article{article, author={Afsin Ceylan And author={NALAN GÖKOĞLU}, title={Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations}, journal={Journal of Aquatic Food Product Technology}, year=2022, pages={872-881} }