ÖZYURT, G. Et Al. 2012. Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage. FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.7 , 2777-2786.

ÖZYURT, G., KÜLEY , E., Balikci, E., Kacar, C., Gokdogan, S., ETYEMEZ, M., ... ÖZOĞUL, F.(2012). Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage. FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.7, 2777-2786.

ÖZYURT, GÜLSÜN Et Al. "Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage," FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.7, 2777-2786, 2012

ÖZYURT, GÜLSÜN Et Al. "Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.7, pp.2777-2786, 2012

ÖZYURT, G. Et Al. (2012) . "Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.7, pp.2777-2786.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2012, pages={2777-2786} }