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

Çağlak, E., Karslı, B., Delihasan Sonay, F., Öğretmen, Ö. Y., Kara, A., & Kobya, O., (2023). Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758). FOOD BULLETİN , 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 BULLETİN , 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 BULLETİN , 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 BULLETİN , 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 BULLETİN}, year=2023, pages={37-43} }