Balikçi, E.; Özogul, Y.; Rathod, N.B.; Özogul, F.; Ibrahim, S.A.
The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. Foods 2022, 11, 2845.
https://doi.org/10.3390/foods11182845
AMA Style
Balikçi E, Özogul Y, Rathod NB, Özogul F, Ibrahim SA.
The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. Foods. 2022; 11(18):2845.
https://doi.org/10.3390/foods11182845
Chicago/Turabian Style
Balikçi, Esra, Yesim Özogul, Nikheel Bhojraj Rathod, Fatih Özogul, and Salam A. Ibrahim.
2022. "The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls" Foods 11, no. 18: 2845.
https://doi.org/10.3390/foods11182845
APA Style
Balikçi, E., Özogul, Y., Rathod, N. B., Özogul, F., & Ibrahim, S. A.
(2022). The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. Foods, 11(18), 2845.
https://doi.org/10.3390/foods11182845