Özay, D. And Boran, G. 2019. Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C. 1st International and 11th National Food Engineering Congress , (Antalya, Turkey), 179.

Özay, D., & Boran, G., (2019). Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C . 1st International and 11th National Food Engineering Congress (pp.179). Antalya, Turkey

Özay, Doğukan, And Gökhan Boran. "Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C," 1st International and 11th National Food Engineering Congress, Antalya, Turkey, 2019

Özay, Doğukan And Boran, Gökhan. "Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C." 1st International and 11th National Food Engineering Congress , Antalya, Turkey, pp.179, 2019

Özay, D. And Boran, G. (2019) . "Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C." 1st International and 11th National Food Engineering Congress , Antalya, Turkey, p.179.

@conferencepaper{conferencepaper, author={Doğukan Özay And author={Gökhan Boran}, title={Effect of Edible Coating Formulated with Gelatin, Chitosan and Rosemary Extract on the Quality of Pearl Mullet Fillets during Cold Storage at +4*C}, congress name={1st International and 11th National Food Engineering Congress}, city={Antalya}, country={Turkey}, year={2019}, pages={179} }