Gokoglu, N. Et Al. 2004. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). FOOD CHEMISTRY , vol.84, no.1 , 19-22.

Gokoglu, N., Yerlikaya, P., & Cengiz, E., (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). FOOD CHEMISTRY , vol.84, no.1, 19-22.

Gokoglu, NALAN, PINAR YERLİKAYA KEBAPÇIOĞLU, And EMEL KAYNAKCI. "Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)," FOOD CHEMISTRY , vol.84, no.1, 19-22, 2004

Gokoglu, NALAN Et Al. "Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)." FOOD CHEMISTRY , vol.84, no.1, pp.19-22, 2004

Gokoglu, N. Yerlikaya, P. And Cengiz, E. (2004) . "Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)." FOOD CHEMISTRY , vol.84, no.1, pp.19-22.

@article{article, author={NALAN GÖKOĞLU Et Al. }, title={Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)}, journal={FOOD CHEMISTRY}, year=2004, pages={19-22} }