ÇAĞLAK, E. Et Al. 2023. Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758). Food Bulletin , vol.2, no.2 , 37-43.

ÇAĞLAK, E., KARSLI, B., DELİHASAN SONAY, F., ÖĞRETMEN, Ö. Y., Kobya, O., & KARA, A., (2023). Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758). Food Bulletin , vol.2, no.2, 37-43.

ÇAĞLAK, EMRE Et Al. "Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)," Food Bulletin , vol.2, no.2, 37-43, 2023

ÇAĞLAK, EMRE Et Al. "Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)." Food Bulletin , vol.2, no.2, pp.37-43, 2023

ÇAĞLAK, E. Et Al. (2023) . "Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)." Food Bulletin , vol.2, no.2, pp.37-43.

@article{article, author={EMRE ÇAĞLAK Et Al. }, title={Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)}, journal={Food Bulletin}, year=2023, pages={37-43} }