Coşansu, S. Et Al. 2022. Sous-vide cooking: Effects on seafood quality and combination with other hurdles. International Journal of Gastronomy and Food Science , vol.29 .

Coşansu, S., Mol, S., & Haskaraca, G., (2022). Sous-vide cooking: Effects on seafood quality and combination with other hurdles. International Journal of Gastronomy and Food Science , vol.29.

Coşansu, Serap, Sühendan MOL TOKAY, And Güliz Haskaraca. "Sous-vide cooking: Effects on seafood quality and combination with other hurdles," International Journal of Gastronomy and Food Science , vol.29, 2022

Coşansu, Serap Et Al. "Sous-vide cooking: Effects on seafood quality and combination with other hurdles." International Journal of Gastronomy and Food Science , vol.29, 2022

Coşansu, S. Mol, S. And Haskaraca, G. (2022) . "Sous-vide cooking: Effects on seafood quality and combination with other hurdles." International Journal of Gastronomy and Food Science , vol.29.

@article{article, author={Serap Coşansu Et Al. }, title={Sous-vide cooking: Effects on seafood quality and combination with other hurdles}, journal={International Journal of Gastronomy and Food Science}, year=2022}