ALAK, G. Et Al. 2011. Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. European Food Research and Technology , vol.232, no.1 , 23-28.

ALAK, G., Hisar, S. A., Hisar, O., & Genççelep, H., (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. European Food Research and Technology , vol.232, no.1, 23-28.

ALAK, Gonca Et Al. "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C," European Food Research and Technology , vol.232, no.1, 23-28, 2011

ALAK, Gonca Et Al. "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C." European Food Research and Technology , vol.232, no.1, pp.23-28, 2011

ALAK, G. Et Al. (2011) . "Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C." European Food Research and Technology , vol.232, no.1, pp.23-28.

@article{article, author={Gonca ALAK Et Al. }, title={Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C}, journal={European Food Research and Technology}, year=2011, pages={23-28} }