ÇAKIR, F. Et Al. 2014. Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.. International Food Congress, NAFİ 2014 , (Aydın, Turkey), 260.

ÇAKIR, F., AK, E., VURAL, H. C., ÖZER, A. Ç., & ALÇİÇEK, Z., (2014). Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques. . International Food Congress, NAFİ 2014 (pp.260). Aydın, Turkey

ÇAKIR, FİKRET Et Al. "Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.," International Food Congress, NAFİ 2014, Aydın, Turkey, 2014

ÇAKIR, FİKRET Et Al. "Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.." International Food Congress, NAFİ 2014 , Aydın, Turkey, pp.260, 2014

ÇAKIR, F. Et Al. (2014) . "Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.." International Food Congress, NAFİ 2014 , Aydın, Turkey, p.260.

@conferencepaper{conferencepaper, author={FİKRET ÇAKIR Et Al. }, title={Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.}, congress name={International Food Congress, NAFİ 2014}, city={Aydın}, country={Turkey}, year={2014}, pages={260} }