Erkan, N. Et Al. 2011. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.12, no.2 , 104-110.

Erkan, N., Uretener, G., ALPAS, H., Selçuk, A., Ozden, O., & BUZRUL, S., (2011). The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.12, no.2, 104-110.

Erkan, Nuray Et Al. "The effect of different high pressure conditions on the quality and shelf life of cold smoked fish," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.12, no.2, 104-110, 2011

Erkan, Nuray E. Et Al. "The effect of different high pressure conditions on the quality and shelf life of cold smoked fish." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.12, no.2, pp.104-110, 2011

Erkan, N. Et Al. (2011) . "The effect of different high pressure conditions on the quality and shelf life of cold smoked fish." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.12, no.2, pp.104-110.

@article{article, author={Nuray ERKAN ÖZDEN Et Al. }, title={The effect of different high pressure conditions on the quality and shelf life of cold smoked fish}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2011, pages={104-110} }