Altan, C. O. Et Al. 2022. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum). International Journal of Gastronomy and Food Science , vol.28 .

Altan, C. O., Köstekli̇, B., Çorapcı, B., İPAR, M. S., Kocatepe, D., & Turan, H., (2022). The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum). International Journal of Gastronomy and Food Science , vol.28.

Altan, Can Et Al. "The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)," International Journal of Gastronomy and Food Science , vol.28, 2022

Altan, Can O. Et Al. "The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)." International Journal of Gastronomy and Food Science , vol.28, 2022

Altan, C. O. Et Al. (2022) . "The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)." International Journal of Gastronomy and Food Science , vol.28.

@article{article, author={Can Okan Altan Et Al. }, title={The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)}, journal={International Journal of Gastronomy and Food Science}, year=2022}