Erkan, N. Et Al. 2010. Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout. 5 th Central European Congress on Food, , (Bratislava, Slovakia), 132.

Erkan, N., Ulusoy, Ş., & Tosun, Ş. Y., (2010). Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout . 5 th Central European Congress on Food, (pp.132). Bratislava, Slovakia

Erkan, Nuray, Şafak ULUSOY, And Şehnaz Yasemin TOSUN. "Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout," 5 th Central European Congress on Food,, Bratislava, Slovakia, 2010

Erkan, Nuray E. Et Al. "Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout." 5 th Central European Congress on Food, , Bratislava, Slovakia, pp.132, 2010

Erkan, N. Ulusoy, Ş. And Tosun, Ş. Y. (2010) . "Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout." 5 th Central European Congress on Food, , Bratislava, Slovakia, p.132.

@conferencepaper{conferencepaper, author={Nuray ERKAN ÖZDEN Et Al. }, title={Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout}, congress name={5 th Central European Congress on Food,}, city={Bratislava}, country={Slovakia}, year={2010}, pages={132} }