Tokur, B. 2007. The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7 , 874-879.

Tokur, B., (2007). The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, 874-879.

Tokur, BAHAR. "The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, 874-879, 2007

Tokur, BAHAR. "The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, pp.874-879, 2007

Tokur, B. (2007) . "The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.7, pp.874-879.

@article{article, author={BAHAR KARAKAYA}, title={The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2007, pages={874-879} }