ÖZOĞUL, F. Et Al. 2015. Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9 , 2026-2041.

ÖZOĞUL, F., KÜLEY, E., & ÖZOĞUL, Y., (2015). Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, 2026-2041.

ÖZOĞUL, FATİH, ESMERAY KÜLEY , And YEŞİM ÖZOĞUL. "Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, 2026-2041, 2015

ÖZOĞUL, FATİH Et Al. "Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, pp.2026-2041, 2015

ÖZOĞUL, F. KÜLEY, E. And ÖZOĞUL, Y. (2015) . "Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, pp.2026-2041.

@article{article, author={FATİH ÖZOĞUL Et Al. }, title={Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2015, pages={2026-2041} }