Karslı, B. Et Al. 2021. Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.30, no.3 , 271-282.

Karslı, B., Çağlak, E., & Kilic, O., (2021). Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.30, no.3, 271-282.

Karslı, BARIŞ, EMRE ÇAĞLAK, And Ozgul Kilic. "Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.30, no.3, 271-282, 2021

Karslı, BARIŞ Et Al. "Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.30, no.3, pp.271-282, 2021

Karslı, B. Çağlak, E. And Kilic, O. (2021) . "Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.30, no.3, pp.271-282.

@article{article, author={BARIŞ KARSLI Et Al. }, title={Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2 +/- 1 degrees C}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2021, pages={271-282} }