Turhan, S. Et Al. 2011. LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.6 , 1358-1365.

Turhan, S., Üstün, N. Ş., & Temiz, H., (2011). LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.6, 1358-1365.

Turhan, Sadettin, Nebahat Şule Üstün, And Hasan Temiz. "LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.6, 1358-1365, 2011

Turhan, Sadettin Et Al. "LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.6, pp.1358-1365, 2011

Turhan, S. Üstün, N. Ş. And Temiz, H. (2011) . "LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.6, pp.1358-1365.

@article{article, author={Sadettin Turhan Et Al. }, title={LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2011, pages={1358-1365} }