Balikci, E. Et Al. 2022. The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. FOODS , vol.11, no.18 .

Balikci, E., Özoğul, Y., Rathod, N. B., Özoğul, F., & Ibrahim, S. A., (2022). The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. FOODS , vol.11, no.18.

Balikci, ESRA Et Al. "The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls," FOODS , vol.11, no.18, 2022

Balikci, ESRA Et Al. "The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls." FOODS , vol.11, no.18, 2022

Balikci, E. Et Al. (2022) . "The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls." FOODS , vol.11, no.18.

@article{article, author={ESRA BALIKÇI Et Al. }, title={The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls}, journal={FOODS}, year=2022}