F. ÇAKIR Et Al. , "Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material," International Food Congress, NAFİ , Aydın, Turkey, pp.256, 2015
ÇAKIR, F. Et Al. 2015. Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material. International Food Congress, NAFİ , (Aydın, Turkey), 256.
ÇAKIR, F., Büyükkezer, F., Eker, F., & ÖZER, A. Ç., (2015). Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material . International Food Congress, NAFİ (pp.256). Aydın, Turkey
ÇAKIR, FİKRET Et Al. "Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material," International Food Congress, NAFİ, Aydın, Turkey, 2015
ÇAKIR, FİKRET Et Al. "Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material." International Food Congress, NAFİ , Aydın, Turkey, pp.256, 2015
ÇAKIR, F. Et Al. (2015) . "Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material." International Food Congress, NAFİ , Aydın, Turkey, p.256.
@conferencepaper{conferencepaper, author={FİKRET ÇAKIR Et Al. }, title={Determination Of Qualıtıes Of Nutritional Value And Sensory Rainbow Trout (Oncorhynchus Mykiss) Fillets Prepared By Using Different Coat Material}, congress name={International Food Congress, NAFİ}, city={Aydın}, country={Turkey}, year={2015}, pages={256} }