Kahraman Yılmaz, D. And Berik, N. 2022. Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aquatic Sciences and Engineering , vol.37, no.4 , 188-194.

Kahraman Yılmaz, D., & Berik, N., (2022). Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk). Aquatic Sciences and Engineering , vol.37, no.4, 188-194.

Kahraman Yılmaz, DİLEK, And NERMİN BERİK. "Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)," Aquatic Sciences and Engineering , vol.37, no.4, 188-194, 2022

Kahraman Yılmaz, DİLEK K. And Berik, NERMİN. "Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)." Aquatic Sciences and Engineering , vol.37, no.4, pp.188-194, 2022

Kahraman Yılmaz, D. And Berik, N. (2022) . "Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)." Aquatic Sciences and Engineering , vol.37, no.4, pp.188-194.

@article{article, author={DİLEK KAHRAMAN YILMAZ And author={NERMİN BERİK}, title={Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)}, journal={Aquatic Sciences and Engineering}, year=2022, pages={188-194} }