ÖNEL, S. E. And AKSU, T. 2019. The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi , vol.14, no.2 , 129-136.

ÖNEL, S. E., & AKSU, T., (2019). The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities. Atatürk Üniversitesi Veteriner Bilimleri Dergisi , vol.14, no.2, 129-136.

ÖNEL, SÜLEYMAN, And Taylan AKSU. "The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities," Atatürk Üniversitesi Veteriner Bilimleri Dergisi , vol.14, no.2, 129-136, 2019

ÖNEL, SÜLEYMAN E. And AKSU, Taylan. "The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities." Atatürk Üniversitesi Veteriner Bilimleri Dergisi , vol.14, no.2, pp.129-136, 2019

ÖNEL, S. E. And AKSU, T. (2019) . "The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities." Atatürk Üniversitesi Veteriner Bilimleri Dergisi , vol.14, no.2, pp.129-136.

@article{article, author={SÜLEYMAN ERCÜMENT ÖNEL And author={Taylan AKSU}, title={The Effect of Thyme (Thymbra spicata L. var. spicata) Essential Oil on the Antioxidant Potential and Meat Quality of Japanese Quail Fed in Various Stocking Densities}, journal={Atatürk Üniversitesi Veteriner Bilimleri Dergisi}, year=2019, pages={129-136} }