Ceylan, Z. Et Al. 2022. A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking. Journal of Food Processing and Preservation , vol.46, no.6 .

Ceylan, Z., Unal, K., Kutlu, N., Meral, R., BALCI, B. A., & DOĞU BAYKUT, E., (2022). A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking. Journal of Food Processing and Preservation , vol.46, no.6.

Ceylan, Zafer Et Al. "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking," Journal of Food Processing and Preservation , vol.46, no.6, 2022

Ceylan, Zafer Et Al. "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking." Journal of Food Processing and Preservation , vol.46, no.6, 2022

Ceylan, Z. Et Al. (2022) . "A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking." Journal of Food Processing and Preservation , vol.46, no.6.

@article{article, author={Zafer Ceylan Et Al. }, title={A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking}, journal={Journal of Food Processing and Preservation}, year=2022}