Ceylan, Z. Et Al. 2017. A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers. LWT - Food Science and Technology , vol.79 , 367-375.

Ceylan, Z., Unal Sengor, G. F., SAĞDIÇ, O., & YILMAZ, M. T., (2017). A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers. LWT - Food Science and Technology , vol.79, 367-375.

Ceylan, Zafer Et Al. "A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers," LWT - Food Science and Technology , vol.79, 367-375, 2017

Ceylan, Zafer Et Al. "A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers." LWT - Food Science and Technology , vol.79, pp.367-375, 2017

Ceylan, Z. Et Al. (2017) . "A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers." LWT - Food Science and Technology , vol.79, pp.367-375.

@article{article, author={Zafer Ceylan Et Al. }, title={A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers}, journal={LWT - Food Science and Technology}, year=2017, pages={367-375} }