Citace podle APA

Turan, H., Kocatepe, D., Keskin, İ., Altan, C. O., Köstekli, B., Candan, C., & Ceylan, A. (2017). Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils. J Food Sci Technol.

Styl Chicago

Turan, Hülya, Demet Kocatepe, İrfan Keskin, Can Okan Altan, Bayram Köstekli, Canan Candan, a Asuman Ceylan. "Interaction between Rancidity and Organoleptic Parameters of Anchovy Marinade (Engraulis Encrasicolus L. 1758) Include Essential Oils." J Food Sci Technol 2017.

Citace podle MLA

Turan, Hülya, et al. "Interaction between Rancidity and Organoleptic Parameters of Anchovy Marinade (Engraulis Encrasicolus L. 1758) Include Essential Oils." J Food Sci Technol 2017.

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