KORKMAZ, F. Et Al. 2016. Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.. 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish” , (Split, Croatia), 87.

KORKMAZ, F., ARSLAN, A., ÖZOĞUL, F., ÖZOĞUL, Y., ATAMANALP, M., KOCAMAN, E. M., ... ALAK, G.(2016). Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month. . 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish” (pp.87). Split, Croatia

KORKMAZ, FATİH Et Al. "Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.," 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish”, Split, Croatia, 2016

KORKMAZ, FATİH Et Al. "Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.." 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish” , Split, Croatia, pp.87, 2016

KORKMAZ, F. Et Al. (2016) . "Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.." 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish” , Split, Croatia, p.87.

@conferencepaper{conferencepaper, author={FATİH KORKMAZ Et Al. }, title={Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.}, congress name={46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish”}, city={Split}, country={Croatia}, year={2016}, pages={87} }