COŞANSU AKDEMİR, S. Et Al. 2010. Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C. TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3 , 373-380.

COŞANSU AKDEMİR, S., Mol, S., & Alakavuk, D., (2010). Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C. TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3, 373-380.

COŞANSU AKDEMİR, SERAP, Sühendan MOL TOKAY, And Didem ÜÇOK. "Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C," TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3, 373-380, 2010

COŞANSU AKDEMİR, SERAP C. Et Al. "Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C." TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3, pp.373-380, 2010

COŞANSU AKDEMİR, S. Mol, S. And Alakavuk, D. (2010) . "Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C." TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3, pp.373-380.

@article{article, author={SERAP COŞANSU AKDEMİR Et Al. }, title={Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C}, journal={TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES}, year=2010, pages={373-380} }