N. BERİK Et Al. , "Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)," 1st International Congress of Seafood Technology , İzmir, Turkey, pp.257-260, 2008
BERİK, N. Et Al. 2008. Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss). 1st International Congress of Seafood Technology , (İzmir, Turkey), 257-260.
BERİK, N., ORMANCI, H. B., KAHRAMAN, D., & YILMAZ, S., (2008). Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss) . 1st International Congress of Seafood Technology (pp.257-260). İzmir, Turkey
BERİK, NERMİN Et Al. "Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)," 1st International Congress of Seafood Technology, İzmir, Turkey, 2008
BERİK, NERMİN Et Al. "Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)." 1st International Congress of Seafood Technology , İzmir, Turkey, pp.257-260, 2008
BERİK, N. Et Al. (2008) . "Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)." 1st International Congress of Seafood Technology , İzmir, Turkey, pp.257-260.
@conferencepaper{conferencepaper, author={NERMİN BERİK Et Al. }, title={Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)}, congress name={1st International Congress of Seafood Technology}, city={İzmir}, country={Turkey}, year={2008}, pages={257-260} }