SELCUK, B. B. And AYVAZ, Z. 2017. A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda). Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017 , (Vršac, Serbia), 287.

SELCUK, B. B., & AYVAZ, Z., (2017). A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda) . Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017 (pp.287). Vršac, Serbia

SELCUK, Buminhan, And ZAYDE AYVAZ. "A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)," Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Serbia, 2017

SELCUK, Buminhan B. And AYVAZ, ZAYDE. "A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)." Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017 , Vršac, Serbia, pp.287, 2017

SELCUK, B. B. And AYVAZ, Z. (2017) . "A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)." Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017 , Vršac, Serbia, p.287.

@conferencepaper{conferencepaper, author={Buminhan Burkay SELCUK And author={ZAYDE AYVAZ}, title={A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)}, congress name={Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017}, city={Vršac}, country={Serbia}, year={2017}, pages={287} }