OĞUR, S. And Erkan, N. 2020. Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. FOOD SCIENCE AND TECHNOLOGY , vol.40, no.4 , 902-908.

OĞUR, S., & Erkan, N., (2020). Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. FOOD SCIENCE AND TECHNOLOGY , vol.40, no.4, 902-908.

OĞUR, SEDA, And Nuray ERKAN ÖZDEN. "Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods," FOOD SCIENCE AND TECHNOLOGY , vol.40, no.4, 902-908, 2020

OĞUR, SEDA And Erkan, Nuray E. . "Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods." FOOD SCIENCE AND TECHNOLOGY , vol.40, no.4, pp.902-908, 2020

OĞUR, S. And Erkan, N. (2020) . "Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods." FOOD SCIENCE AND TECHNOLOGY , vol.40, no.4, pp.902-908.

@article{article, author={SEDA OĞUR And author={Nuray ERKAN ÖZDEN}, title={Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2020, pages={902-908} }