KORAL, S. And KÖSE, S. 2018. THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS. Food and Health , vol.4, no.4 , 213-230.

KORAL, S., & KÖSE, S., (2018). THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS. Food and Health , vol.4, no.4, 213-230.

KORAL, SERKAN, And SEVİM KÖSE. "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS," Food and Health , vol.4, no.4, 213-230, 2018

KORAL, SERKAN And KÖSE, SEVİM. "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS." Food and Health , vol.4, no.4, pp.213-230, 2018

KORAL, S. And KÖSE, S. (2018) . "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS." Food and Health , vol.4, no.4, pp.213-230.

@article{article, author={SERKAN KORAL And author={SEVİM KÖSE}, title={THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS}, journal={Food and Health}, year=2018, pages={213-230} }