G. Alak Et Al. , "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC," Eur. Food Res. Technol. , pp.23-28, 2011
Alak, G. Et Al. 2011. Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC. Eur. Food Res. Technol. , 23-28.
Alak, G., Aras Hisar, Ş., HİSAR, O., & Genççelep, H., (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC. Eur. Food Res. Technol. , 23-28.
Alak, G Et Al. "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC," Eur. Food Res. Technol. , 23-28, 2011
Alak, G Et Al. "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC." Eur. Food Res. Technol. , pp.23-28, 2011
Alak, G. Et Al. (2011) . "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC." Eur. Food Res. Technol. , pp.23-28.
@article{article, author={G Alak Et Al. }, title={Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4oC}, journal={Eur. Food Res. Technol.}, year=2011, pages={23-28} }