BALIKÇI, E. Et Al. 2016. Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C). 46th WEFTA CONFERENCE, Split, HIRVATISTAN .

BALIKÇI, E., ÖZOĞUL, Y., & DURMUŞ, M., (2016). Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C) . 46th WEFTA CONFERENCE, Split, HIRVATISTAN

BALIKÇI, ESRA, YEŞİM ÖZOĞUL, And MUSTAFA DURMUŞ. "Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C)," 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 2016

BALIKÇI, ESRA Et Al. "Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C)." 46th WEFTA CONFERENCE, Split, HIRVATISTAN , 2016

BALIKÇI, E. ÖZOĞUL, Y. And DURMUŞ, M. (2016) . "Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C)." 46th WEFTA CONFERENCE, Split, HIRVATISTAN .

@conferencepaper{conferencepaper, author={ESRA BALIKÇI Et Al. }, title={Effects Of Natural Extracts On Fatty Acid Profile Of Vacuumed Packed Fish Ball Made From Mackerel (Scomber Scomber) During Chilled Storage (4±2°C)}, congress name={46th WEFTA CONFERENCE, Split, HIRVATISTAN}, city={}, country={}, year={2016}}