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 , no.6 , 1-10.

Ceylan, Z., Ünal, K., Kutlu, N., Meral, R., Balcı, 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 , no.6, 1-10.

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 , no.6, 1-10, 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 , no.6, pp.1-10, 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 , no.6, pp.1-10.

@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, pages={1-10} }