Polat, A. Et Al. 2013. TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING. JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4 , 381-387.

Polat, A., ÖZOĞUL, Y., Kuley, E., ÖZOĞUL, F., ÖZYURT, G., & ŞİMŞEK, A., (2013). TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING. JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4, 381-387.

Polat, ABDURAHMAN Et Al. "TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING," JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4, 381-387, 2013

Polat, ABDURAHMAN Et Al. "TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING." JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4, pp.381-387, 2013

Polat, A. Et Al. (2013) . "TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING." JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4, pp.381-387.

@article{article, author={ABDURAHMAN POLAT Et Al. }, title={TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING}, journal={JOURNAL OF FOOD BIOCHEMISTRY}, year=2013, pages={381-387} }