Yanar, Y. Et Al. 2007. Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets. JOURNAL OF MUSCLE FOODS , vol.18, no.1 , 88-94.

Yanar, Y., Kuecuekguelmez, A., Ersoy, B., & Celik, M., (2007). Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets. JOURNAL OF MUSCLE FOODS , vol.18, no.1, 88-94.

Yanar, YASEMEN Et Al. "Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets," JOURNAL OF MUSCLE FOODS , vol.18, no.1, 88-94, 2007

Yanar, YASEMEN Et Al. "Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets." JOURNAL OF MUSCLE FOODS , vol.18, no.1, pp.88-94, 2007

Yanar, Y. Et Al. (2007) . "Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets." JOURNAL OF MUSCLE FOODS , vol.18, no.1, pp.88-94.

@article{article, author={YASEMEN YANAR Et Al. }, title={Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets}, journal={JOURNAL OF MUSCLE FOODS}, year=2007, pages={88-94} }