Tatar, F. And Kahyaoglu, T. 2015. MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 624-633.

Tatar, F., & Kahyaoglu, T., (2015). MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 624-633.

Tatar, Feyza, And Talip KAHYAOĞLU. "MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 624-633, 2015

Tatar, Feyza And Kahyaoglu, Talip. "MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.624-633, 2015

Tatar, F. And Kahyaoglu, T. (2015) . "MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.624-633.

@article{article, author={Feyza Tatar And author={Talip KAHYAOĞLU}, title={MICROENCAPSULATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L.) OIL: EMULSION CHARACTERIZATION AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={624-633} }