ÖZOĞUL, Y. Et Al. 2011. The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2 , 236-242.

ÖZOĞUL, Y., DURMUŞ, M., Balikci, E., ÖZOĞUL, F., Ayas, D., & YAZGAN, H., (2011). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2, 236-242.

ÖZOĞUL, YEŞİM Et Al. "The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2, 236-242, 2011

ÖZOĞUL, YEŞİM Et Al. "The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2, pp.236-242, 2011

ÖZOĞUL, Y. Et Al. (2011) . "The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2, pp.236-242.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2011, pages={236-242} }