Mol, S. Et Al. 2008. Effects of Different Processing Technologies on the Chemical Composition of Seafoods. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5 , 467-470.

Mol, S., Alakavuk, D. U., & Tosun, S. Y., (2008). Effects of Different Processing Technologies on the Chemical Composition of Seafoods. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, 467-470.

Mol, Sühendan, Didem Ue. Alakavuk, And S. Yasemin Tosun. "Effects of Different Processing Technologies on the Chemical Composition of Seafoods," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, 467-470, 2008

Mol, Sühendan M. Et Al. "Effects of Different Processing Technologies on the Chemical Composition of Seafoods." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, pp.467-470, 2008

Mol, S. Alakavuk, D. U. And Tosun, S. Y. (2008) . "Effects of Different Processing Technologies on the Chemical Composition of Seafoods." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, pp.467-470.

@article{article, author={Sühendan MOL TOKAY Et Al. }, title={Effects of Different Processing Technologies on the Chemical Composition of Seafoods}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2008, pages={467-470} }