Ceylan, Z. Et Al. 2020. Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 degrees 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 fish fillets stored at 4 degrees 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 fish fillets stored at 4 degrees 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 fish fillets stored at 4 degrees 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 fish fillets stored at 4 degrees 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 fish fillets stored at 4 degrees C}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2020, pages={1798-1806} }