Erkan, N. Et Al. 2001. Hypoxanthine value as a quality parameter for chilled, stuffed trout. FLEISCHWIRTSCHAFT , vol.81, no.6 , 80-82.

Erkan, N., Metin, S., & VARLIK, C., (2001). Hypoxanthine value as a quality parameter for chilled, stuffed trout. FLEISCHWIRTSCHAFT , vol.81, no.6, 80-82.

Erkan, Nuray, Sühendan MOL TOKAY, And C VARLIK. "Hypoxanthine value as a quality parameter for chilled, stuffed trout," FLEISCHWIRTSCHAFT , vol.81, no.6, 80-82, 2001

Erkan, Nuray E. Et Al. "Hypoxanthine value as a quality parameter for chilled, stuffed trout." FLEISCHWIRTSCHAFT , vol.81, no.6, pp.80-82, 2001

Erkan, N. Metin, S. And VARLIK, C. (2001) . "Hypoxanthine value as a quality parameter for chilled, stuffed trout." FLEISCHWIRTSCHAFT , vol.81, no.6, pp.80-82.

@article{article, author={Nuray ERKAN ÖZDEN Et Al. }, title={Hypoxanthine value as a quality parameter for chilled, stuffed trout}, journal={FLEISCHWIRTSCHAFT}, year=2001, pages={80-82} }