Karacam, H. Et Al. 2002. Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.1 , 19-28.

Karacam, H., Kutlu, S., & Kose, S., (2002). Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.1, 19-28.

Karacam, HİKMET, S Kutlu, And SEVİM KÖSE. "Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.1, 19-28, 2002

Karacam, HİKMET Et Al. "Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.1, pp.19-28, 2002

Karacam, H. Kutlu, S. And Kose, S. (2002) . "Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.1, pp.19-28.

@article{article, author={HİKMET KARAÇAM Et Al. }, title={Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2002, pages={19-28} }