ÖZOĞUL, Y. Et Al. 2009. Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9 , 1481-1489.

ÖZOĞUL, Y., ÖZYURT, G., & Boga, E. K., (2009). Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9, 1481-1489.

ÖZOĞUL, YEŞİM, GÜLSÜN ÖZYURT, And ESMERAY KÜLEY . "Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9, 1481-1489, 2009

ÖZOĞUL, YEŞİM Et Al. "Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9, pp.1481-1489, 2009

ÖZOĞUL, Y. ÖZYURT, G. And Boga, E. K. (2009) . "Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9, pp.1481-1489.

@article{article, author={YEŞİM ÖZOĞUL Et Al. }, title={Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2009, pages={1481-1489} }