1.Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

作　　者：İZCİ, Levent ;BİLGİN, Şengül ;İZCİ, Levent 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(4):643-646.doi:10.1590/1678-457X.6723

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150407533

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2.Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

作　　者：BİLGİN, Şengül ;İZCİ, Levent ;GÜNLÜ, Ali 等

出　　处：Food Science and Technology (Campinas). 2016 ;36(2):344-350.doi:10.1590/1678-457X.0102

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：181494927

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3.Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

作　　者：İZCİ, Levent ;EKİCİ, Furkan ;GÜNLÜ, Ali

出　　处：Food Science and Technology (Campinas). 2018 ;38(1):54-59.doi:10.1590/1678-457x.38416

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：213378880

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4.Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

作　　者：İZCİ, Levent ;EKİCİ, Furkan ;GÜNLÜ, Ali

出　　处：Food Science and Technology (Campinas). 2018 ;(AHEAD):0-0.doi:10.1590/1678-457x.38416

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：213378944

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