Erkan, N. 2015. Effects of different cooking and processing methods on the selenium contents of fish species. JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.66, no.4 , 117-122.

Erkan, N., (2015). Effects of different cooking and processing methods on the selenium contents of fish species. JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.66, no.4, 117-122.

Erkan, Nuray. "Effects of different cooking and processing methods on the selenium contents of fish species," JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.66, no.4, 117-122, 2015

Erkan, Nuray E. . "Effects of different cooking and processing methods on the selenium contents of fish species." JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.66, no.4, pp.117-122, 2015

Erkan, N. (2015) . "Effects of different cooking and processing methods on the selenium contents of fish species." JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.66, no.4, pp.117-122.

@article{article, author={Nuray ERKAN ÖZDEN}, title={Effects of different cooking and processing methods on the selenium contents of fish species}, journal={JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE}, year=2015, pages={117-122} }