H. B. ORMANCI And F. Colakoglu, "Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017
ORMANCI, H. B. And Colakoglu, F. 2017. Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1 .
ORMANCI, H. B., & Colakoglu, F., (2017). Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1.
ORMANCI, HASAN, And FATMA ÇOLAKOĞLU. "Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017
ORMANCI, HASAN B. And Colakoglu, FATMA. "Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017
ORMANCI, H. B. And Colakoglu, F. (2017) . "Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1.
@article{article, author={HASAN BASRİ ORMANCI And author={FATMA ÇOLAKOĞLU}, title={Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}