Özturan, S. And Şengör, G. F. 2022. Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823). Sustainable Aquatic Research , vol.1, no.1 , 1-19.

Özturan, S., & Şengör, G. F., (2022). Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823). Sustainable Aquatic Research , vol.1, no.1, 1-19.

Özturan, Samime, And Gülgün Fatma ŞENGÖR. "Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823)," Sustainable Aquatic Research , vol.1, no.1, 1-19, 2022

Özturan, Samime And Şengör, Gülgün F. . "Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823)." Sustainable Aquatic Research , vol.1, no.1, pp.1-19, 2022

Özturan, S. And Şengör, G. F. (2022) . "Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823)." Sustainable Aquatic Research , vol.1, no.1, pp.1-19.

@article{article, author={Samime Özturan And author={Gülgün Fatma ŞENGÖR}, title={Comparision of cooking processes on nutritional value of fresh and cookedblast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823)}, journal={Sustainable Aquatic Research}, year=2022, pages={1-19} }