Erkan, N. 2012. The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss). FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.4 , 1246-1254.

Erkan, N., (2012). The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss). FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.4, 1246-1254.

Erkan, Nuray. "The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)," FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.4, 1246-1254, 2012

Erkan, Nuray E. . "The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.4, pp.1246-1254, 2012

Erkan, N. (2012) . "The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)." FOOD AND BIOPROCESS TECHNOLOGY , vol.5, no.4, pp.1246-1254.

@article{article, author={Nuray ERKAN ÖZDEN}, title={The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2012, pages={1246-1254} }