KÜÇÜKGÜLMEZ, A. Et Al. 2006. Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax). Advances in Food Sciences , no.28 , 223-227.

KÜÇÜKGÜLMEZ, A., ÇELİK, M., YANAR, Y., Ersoy, B., & ÇIKRIKÇI, M., (2006). Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax). Advances in Food Sciences , no.28, 223-227.

KÜÇÜKGÜLMEZ, AYGÜL Et Al. "Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax)," Advances in Food Sciences , no.28, 223-227, 2006

KÜÇÜKGÜLMEZ, AYGÜL K. Et Al. "Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax)." Advances in Food Sciences , no.28, pp.223-227, 2006

KÜÇÜKGÜLMEZ, A. Et Al. (2006) . "Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax)." Advances in Food Sciences , no.28, pp.223-227.

@article{article, author={AYGÜL KÜÇÜKGÜLMEZ YANDIM Et Al. }, title={Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax)}, journal={Advances in Food Sciences}, year=2006, pages={223-227} }