Koral, S. Et Al. 2010. The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil. TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.4 , 439-443.

Koral, S., KÖSE, S., & TUFAN, B., (2010). The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil. TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.4, 439-443.

Koral, SERKAN, SEVİM KÖSE, And BEKİR TUFAN. "The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil," TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.4, 439-443, 2010

Koral, SERKAN Et Al. "The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil." TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.4, pp.439-443, 2010

Koral, S. KÖSE, S. And TUFAN, B. (2010) . "The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil." TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.4, pp.439-443.

@article{article, author={SERKAN KORAL Et Al. }, title={The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil}, journal={TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES}, year=2010, pages={439-443} }