Duman, M. And Peksezer, B. 2016. Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage. JOURNAL OF APPLIED ICHTHYOLOGY , vol.32, no.3 , 559-563.

Duman, M., & Peksezer, B., (2016). Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage. JOURNAL OF APPLIED ICHTHYOLOGY , vol.32, no.3, 559-563.

Duman, M., And BÜŞRA PEKSEZER. "Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage," JOURNAL OF APPLIED ICHTHYOLOGY , vol.32, no.3, 559-563, 2016

Duman, M. And Peksezer, BÜŞRA. "Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage." JOURNAL OF APPLIED ICHTHYOLOGY , vol.32, no.3, pp.559-563, 2016

Duman, M. And Peksezer, B. (2016) . "Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage." JOURNAL OF APPLIED ICHTHYOLOGY , vol.32, no.3, pp.559-563.

@article{article, author={M. Duman And author={BÜŞRA PEKSEZER}, title={Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage}, journal={JOURNAL OF APPLIED ICHTHYOLOGY}, year=2016, pages={559-563} }