Ersoy, B. Et Al. 2006. Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785). FOOD CHEMISTRY , vol.99, no.4 , 748-751.

Ersoy, B., Yanar, Y., Kucukgulmez, A., & Celik, M., (2006). Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785). FOOD CHEMISTRY , vol.99, no.4, 748-751.

Ersoy, Beyza Et Al. "Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)," FOOD CHEMISTRY , vol.99, no.4, 748-751, 2006

Ersoy, Beyza Et Al. "Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)." FOOD CHEMISTRY , vol.99, no.4, pp.748-751, 2006

Ersoy, B. Et Al. (2006) . "Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)." FOOD CHEMISTRY , vol.99, no.4, pp.748-751.

@article{article, author={Beyza Ersoy Et Al. }, title={Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)}, journal={FOOD CHEMISTRY}, year=2006, pages={748-751} }