ÇAKIR, F. Et Al. 2014. Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques. Novel Approaches in Food Industry (NAFI) , (İzmir, Turkey), 1.

ÇAKIR, F., Ak, E., Vural, H., ÖZER, A. Ç. , & ALÇİÇEK, Z., (2014). Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques . Novel Approaches in Food Industry (NAFI) (pp.1). İzmir, Turkey

ÇAKIR, FİKRET Et Al. "Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques," Novel Approaches in Food Industry (NAFI), İzmir, Turkey, 2014

ÇAKIR, FİKRET Et Al. "Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques." Novel Approaches in Food Industry (NAFI) , İzmir, Turkey, pp.1, 2014

ÇAKIR, F. Et Al. (2014) . "Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques." Novel Approaches in Food Industry (NAFI) , İzmir, Turkey, p.1.

@conferencepaper{conferencepaper, author={FİKRET ÇAKIR Et Al. }, title={Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques}, congress name={Novel Approaches in Food Industry (NAFI)}, city={İzmir}, country={Turkey}, year={2014}, pages={1} }