Gökoğlu, N. Et Al. 2024. Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3 , 233-246.

Gökoğlu, N., Yatmaz, H. A., Gümüş, B., & Ceylan, A., (2024). Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3, 233-246.

Gökoğlu, NALAN Et Al. "Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3, 233-246, 2024

Gökoğlu, NALAN Et Al. "Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3, pp.233-246, 2024

Gökoğlu, N. Et Al. (2024) . "Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3, pp.233-246.

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2024, pages={233-246} }