Tokur, B. Et Al. 2008. The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine. the First International Congress of Seafood Technology , (İzmir, Turkey), 169.

Tokur, B., POLAT, A., & Korkmaz, K., (2008). The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine . the First International Congress of Seafood Technology (pp.169). İzmir, Turkey

Tokur, Bahar, ABDURAHMAN POLAT, And Koray Korkmaz. "The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine," the First International Congress of Seafood Technology, İzmir, Turkey, 2008

Tokur, Bahar Et Al. "The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine." the First International Congress of Seafood Technology , İzmir, Turkey, pp.169, 2008

Tokur, B. POLAT, A. And Korkmaz, K. (2008) . "The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine." the First International Congress of Seafood Technology , İzmir, Turkey, p.169.

@conferencepaper{conferencepaper, author={Bahar Tokur Et Al. }, title={The changes of protein quality and lipid oxidation during frozen storage (-18 oC) of rainbow trout (Oncorhynchus mykiss) fed with supplementation of selenomethionine}, congress name={the First International Congress of Seafood Technology}, city={İzmir}, country={Turkey}, year={2008}, pages={169} }