Kilic, A. And Oztan, A. 2013. Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5 , 823-831.

Kilic, A., & Oztan, A., (2013). Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5, 823-831.

Kilic, AYDIN, And Aydin Oztan. "Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5, 823-831, 2013

Kilic, AYDIN And Oztan, Aydin. "Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5, pp.823-831, 2013

Kilic, A. And Oztan, A. (2013) . "Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5, pp.823-831.

@article{article, author={AYDIN KILIÇ And author={Aydin Oztan}, title={Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2013, pages={823-831} }