ŞENGÖR, G. F. Et Al. 2000. The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition. Authenticity of Species in Meat and Seafood Products, International Congress , (Spain), 81.

ŞENGÖR, G. F., Gün, H., & Kalafatoğlu, H., (2000). The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition . Authenticity of Species in Meat and Seafood Products, International Congress (pp.81). , Spain

ŞENGÖR, Gülgün, Hüseyin Gün, And Hanife Kalafatoğlu. "The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition," Authenticity of Species in Meat and Seafood Products, International Congress, Spain, 2000

ŞENGÖR, Gülgün F. Et Al. "The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition." Authenticity of Species in Meat and Seafood Products, International Congress , Spain, pp.81, 2000

ŞENGÖR, G. F. Gün, H. And Kalafatoğlu, H. (2000) . "The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition." Authenticity of Species in Meat and Seafood Products, International Congress , Spain, p.81.

@conferencepaper{conferencepaper, author={Gülgün Fatma ŞENGÖR Et Al. }, title={The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition}, congress name={Authenticity of Species in Meat and Seafood Products, International Congress}, city={}, country={Spain}, year={2000}, pages={81} }