Balıkçı, E. Et Al. 2022. The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC. ACTA AQUATICA TURCICA , vol.18, no.2 , 217-235.

Balıkçı, E., Özoğul, Y., Durmuş, M., Uçar, Y., & Gökdoğan, S., (2022). The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC. ACTA AQUATICA TURCICA , vol.18, no.2, 217-235.

Balıkçı, ESRA Et Al. "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC," ACTA AQUATICA TURCICA , vol.18, no.2, 217-235, 2022

Balıkçı, ESRA Et Al. "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC." ACTA AQUATICA TURCICA , vol.18, no.2, pp.217-235, 2022

Balıkçı, E. Et Al. (2022) . "The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC." ACTA AQUATICA TURCICA , vol.18, no.2, pp.217-235.

@article{article, author={ESRA BALIKÇI Et Al. }, title={The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory andMicrobiological Quality of Mackerel Balls Stored at -18oC}, journal={ACTA AQUATICA TURCICA}, year=2022, pages={217-235} }