Ünal Şengor, G. F. Et Al. 2013. Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.2 , 160-167.

Ünal Şengor, G. F., Üçok Alakavuk, D., & Tosun, S. Y., (2013). Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.2, 160-167.

Ünal Şengor, Gülgün, Didem ÜÇOK, And Şehnaz Yasemin TOSUN. "Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.2, 160-167, 2013

Ünal Şengor, Gülgün F. Et Al. "Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.2, pp.160-167, 2013

Ünal Şengor, G. F. Üçok Alakavuk, D. And Tosun, S. Y. (2013) . "Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.2, pp.160-167.

@article{article, author={Gülgün Fatma ŞENGÖR Et Al. }, title={Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2013, pages={160-167} }