Kocatepe, D. Et Al. 2024. Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss). Journal of Culinary Science and Technology .

Kocatepe, D., Turan, H., Unal-Sengor, G. F., Corapcı, B., Altan, C. O., & Kostekli, B., (2024). Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss). Journal of Culinary Science and Technology .

Kocatepe, Demet Et Al. "Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)," Journal of Culinary Science and Technology , 2024

Kocatepe, Demet Et Al. "Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)." Journal of Culinary Science and Technology , 2024

Kocatepe, D. Et Al. (2024) . "Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)." Journal of Culinary Science and Technology .

@article{article, author={Demet Kocatepe Et Al. }, title={Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)}, journal={Journal of Culinary Science and Technology}, year=2024}