Gürel İnanli, A. .; Yaz, Y. . Assessment of Chemical, Microbiological and Sensory Quality of Sous Vide Cooked Luciobarbus Esocinus (Heckel, 1843) During Chilled Storage . Progr Nutr 2020, 22 (2), 617-625. https://doi.org/10.23751/pn.v22i2.9316.