Simsek, A. And KILIÇ, B. 2016. Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3 , 423-433.

Simsek, A., & KILIÇ, B., (2016). Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, 423-433.

Simsek, AZİM, And Birol KILIÇ. "Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, 423-433, 2016

Simsek, AZİM And KILIÇ, Birol. "Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, pp.423-433, 2016

Simsek, A. And KILIÇ, B. (2016) . "Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, pp.423-433.

@article{article, author={AZİM ŞİMŞEK And author={Birol KILIÇ}, title={Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2016, pages={423-433} }