Ceylan, Z. Et Al. 2020. Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C. Journal Of Food Science And Technology-Mysore , vol.57, no.5 , 1798-1806.

Ceylan, Z., Meral, R., Köse, Y. E., & Cavidoğlu, İ., (2020). Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C. Journal Of Food Science And Technology-Mysore , vol.57, no.5, 1798-1806.

Ceylan, Zafer Et Al. "Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C," Journal Of Food Science And Technology-Mysore , vol.57, no.5, 1798-1806, 2020

Ceylan, Zafer Et Al. "Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C." Journal Of Food Science And Technology-Mysore , vol.57, no.5, pp.1798-1806, 2020

Ceylan, Z. Et Al. (2020) . "Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C." Journal Of Food Science And Technology-Mysore , vol.57, no.5, pp.1798-1806.

@article{article, author={Zafer Ceylan Et Al. }, title={Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C}, journal={Journal Of Food Science And Technology-Mysore}, year=2020, pages={1798-1806} }