F. Çakır And Z. Ayvaz, "Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9, pp.865-870, 2020
Çakır, F. And Ayvaz, Z. 2020. Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9 , 865-870.
Çakır, F., & Ayvaz, Z., (2020). Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9, 865-870.
Çakır, FİKRET, And ZAYDE AYVAZ. "Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9, 865-870, 2020
Çakır, FİKRET And Ayvaz, ZAYDE. "Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9, pp.865-870, 2020
Çakır, F. And Ayvaz, Z. (2020) . "Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.29, no.9, pp.865-870.
@article{article, author={FİKRET ÇAKIR And author={ZAYDE AYVAZ}, title={Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2020, pages={865-870} }