ÖZYURT, G. Et Al. 2012. Oxidative stability and fatty acid profiles of fried goatfish during cold storage. Fleischwirtscraft International , vol.27 , 58-62.

ÖZYURT, G., ŞİMŞEK, A., ETYEMEZ, M., & ÖZOĞUL, Y., (2012). Oxidative stability and fatty acid profiles of fried goatfish during cold storage. Fleischwirtscraft International , vol.27, 58-62.

ÖZYURT, GÜLSÜN Et Al. "Oxidative stability and fatty acid profiles of fried goatfish during cold storage," Fleischwirtscraft International , vol.27, 58-62, 2012

ÖZYURT, GÜLSÜN Et Al. "Oxidative stability and fatty acid profiles of fried goatfish during cold storage." Fleischwirtscraft International , vol.27, pp.58-62, 2012

ÖZYURT, G. Et Al. (2012) . "Oxidative stability and fatty acid profiles of fried goatfish during cold storage." Fleischwirtscraft International , vol.27, pp.58-62.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={Oxidative stability and fatty acid profiles of fried goatfish during cold storage}, journal={Fleischwirtscraft International}, year=2012, pages={58-62} }