Ceylan, Z. Et Al. 2023. A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil. Food Research International , vol.170 .

Ceylan, Z., Atıcı, C., Unal, K., Meral, R., Kutlu, N., Babaoğlu, A. S., ... Dilek, N. M.(2023). A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil. Food Research International , vol.170.

Ceylan, Zafer Et Al. "A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil," Food Research International , vol.170, 2023

Ceylan, Zafer Et Al. "A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil." Food Research International , vol.170, 2023

Ceylan, Z. Et Al. (2023) . "A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil." Food Research International , vol.170.

@article{article, author={Zafer Ceylan Et Al. }, title={A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil}, journal={Food Research International}, year=2023}