Mol Tokay, 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 Tokay, S., Üçok Alakavuk, D., & Tosun, Ş. 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 Tokay, Sühendan, Didem ÜÇOK, And Şehnaz 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 Tokay, 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 Tokay, S. Üçok Alakavuk, D. And Tosun, Ş. 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} }