TOPUZ, O. K. Et Al. 2021. Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs. FOOD CHEMISTRY , vol.339 .

TOPUZ, O. K., Aygün, T., ALP, A. C., YATMAZ, H. A., TORUN, M., & Yerlikaya, P., (2021). Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs. FOOD CHEMISTRY , vol.339.

TOPUZ, OSMAN Et Al. "Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs," FOOD CHEMISTRY , vol.339, 2021

TOPUZ, OSMAN K. Et Al. "Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs." FOOD CHEMISTRY , vol.339, 2021

TOPUZ, O. K. Et Al. (2021) . "Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs." FOOD CHEMISTRY , vol.339.

@article{article, author={OSMAN KADİR TOPUZ Et Al. }, title={Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs}, journal={FOOD CHEMISTRY}, year=2021}