B. Tokur Et Al. , "Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C)," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, pp.420-423, 2004
Tokur, B. Et Al. 2004. Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C). EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5 , 420-423.
Tokur, B., Polat, A., Beklevik, G., & Ozkutuk, S., (2004). Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C). EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, 420-423.
Tokur, B Et Al. "Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C)," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, 420-423, 2004
Tokur, B Et Al. "Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C)." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, pp.420-423, 2004
Tokur, B. Et Al. (2004) . "Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C)." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.5, pp.420-423.
@article{article, author={B Tokur Et Al. }, title={Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 degrees C)}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={420-423} }