Gürel İnanli, Ayşe, and Yelda Yaz. “Assessment of Chemical, Microbiological and Sensory Quality of Sous Vide Cooked Luciobarbus Esocinus (Heckel, 1843) During Chilled Storage ”. Progress in Nutrition, vol. 22, no. 2, June 2020, pp. 617-25, https://doi.org/10.23751/pn.v22i2.9316.