M. ÇELİK Et Al. , "Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar," 28th EFFoST Conference , 2014
ÇELİK, M. Et Al. 2014. Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar. 28th EFFoST Conference .
ÇELİK, M., SEYHUN, N., ÖZER, N. P., ÖZKOÇ, S. Ö., & DEDE, N., (2014). Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar . 28th EFFoST Conference
ÇELİK, MUTLU Et Al. "Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar," 28th EFFoST Conference, 2014
ÇELİK, MUTLU Et Al. "Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar." 28th EFFoST Conference , 2014
ÇELİK, M. Et Al. (2014) . "Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar." 28th EFFoST Conference .
@conferencepaper{conferencepaper, author={MUTLU ÇELİK Et Al. }, title={Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar}, congress name={28th EFFoST Conference}, city={}, country={}, year={2014}}