Meral, R. Et Al. 2019. Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions. JOURNAL OF FOOD SAFETY , vol.39, no.4 .

Meral, R., Ceylan, Z., & Köse, Ş., (2019). Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions. JOURNAL OF FOOD SAFETY , vol.39, no.4.

Meral, Raciye, Zafer Ceylan, And Şenol Köse. "Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions," JOURNAL OF FOOD SAFETY , vol.39, no.4, 2019

Meral, Raciye Et Al. "Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions." JOURNAL OF FOOD SAFETY , vol.39, no.4, 2019

Meral, R. Ceylan, Z. And Köse, Ş. (2019) . "Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions." JOURNAL OF FOOD SAFETY , vol.39, no.4.

@article{article, author={Raciye Meral Et Al. }, title={Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions}, journal={JOURNAL OF FOOD SAFETY}, year=2019}