ÇAKIR, F. And AYVAZ, Z. 2019. Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours. 2. International Conference on "Agriculture, Forestry & Life Sciences" , (Prag, Czech Republic), 55.

ÇAKIR, F., & AYVAZ, Z., (2019). Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours . 2. International Conference on "Agriculture, Forestry & Life Sciences" (pp.55). Prag, Czech Republic

ÇAKIR, FİKRET, And ZAYDE AYVAZ. "Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours," 2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 2019

ÇAKIR, FİKRET And AYVAZ, ZAYDE. "Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours." 2. International Conference on "Agriculture, Forestry & Life Sciences" , Prag, Czech Republic, pp.55, 2019

ÇAKIR, F. And AYVAZ, Z. (2019) . "Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours." 2. International Conference on "Agriculture, Forestry & Life Sciences" , Prag, Czech Republic, p.55.

@conferencepaper{conferencepaper, author={FİKRET ÇAKIR And author={ZAYDE AYVAZ}, title={Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours}, congress name={2. International Conference on "Agriculture, Forestry & Life Sciences"}, city={Prag}, country={Czech Republic}, year={2019}, pages={55} }