Alcicek, Z. Et Al. 2010. The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.19, no.3 , 264-273.

Alcicek, Z., Zencir, O., Cakirogullari, G. C., & Atar, H. H., (2010). The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.19, no.3, 264-273.

Alcicek, Zayde Et Al. "The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.19, no.3, 264-273, 2010

Alcicek, Zayde Et Al. "The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.19, no.3, pp.264-273, 2010

Alcicek, Z. Et Al. (2010) . "The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.19, no.3, pp.264-273.

@article{article, author={Zayde Alcicek Et Al. }, title={The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2010, pages={264-273} }