BERİK, N. Et Al. 2008. Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss. 1st İnternational Congress of Seafood Technology .

BERİK, N., ORMANCI, H. B., Kahraman, D., & YILMAZ, S., (2008). Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss . 1st İnternational Congress of Seafood Technology

BERİK, NERMİN Et Al. "Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss," 1st İnternational Congress of Seafood Technology, 2008

BERİK, NERMİN Et Al. "Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss." 1st İnternational Congress of Seafood Technology , 2008

BERİK, N. Et Al. (2008) . "Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss." 1st İnternational Congress of Seafood Technology .

@conferencepaper{conferencepaper, author={NERMİN BERİK Et Al. }, title={Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss}, congress name={1st İnternational Congress of Seafood Technology}, city={}, country={}, year={2008}}