ÖZKOÇ, S. Ö. Et Al. 2015. Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods. 29th EFFoST International Conference , (Atina, Greece).

ÖZKOÇ, S. Ö., ÇELİK, M., SEYHUN, N., ÖZER, N. P., & DEDE, N., (2015). Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods . 29th EFFoST International Conference, Atina, Greece

ÖZKOÇ, SEMİN Et Al. "Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods," 29th EFFoST International Conference, Atina, Greece, 2015

ÖZKOÇ, SEMİN Ö. Et Al. "Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods." 29th EFFoST International Conference , Atina, Greece, 2015

ÖZKOÇ, S. Ö. Et Al. (2015) . "Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods." 29th EFFoST International Conference , Atina, Greece.

@conferencepaper{conferencepaper, author={SEMİN ÖZGE KESKİN Et Al. }, title={Comparison of proximate composition and amino acid profile of Atlantic Salmon Salmo salar cooked with three different methods}, congress name={29th EFFoST International Conference}, city={Atina}, country={Greece}, year={2015}}