H. YETİM And H. W. Ockerman, "The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1, pp.65-78, 1995
YETİM, H. And Ockerman, H. W. 1995. The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1 , 65-78.
YETİM, H., & Ockerman, H. W., (1995). The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1, 65-78.
YETİM, Hasan, And H W Ockerman. "The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1, 65-78, 1995
YETİM, Hasan And Ockerman, H W. . "The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1, pp.65-78, 1995
YETİM, H. And Ockerman, H. W. (1995) . "The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.4, no.1, pp.65-78.
@article{article, author={Hasan YETİM And author={H W Ockerman}, title={The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=1995, pages={65-78} }