B. Karslı 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. 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} }