H. YETİM And H. W. Ockerman, "The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4, pp.25-39, 1994
YETİM, H. And Ockerman, H. W. 1994. The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4 , 25-39.
YETİM, H., & Ockerman, H. W., (1994). The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4, 25-39.
YETİM, Hasan, And H W Ockerman. "The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4, 25-39, 1994
YETİM, Hasan And Ockerman, H W. . "The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4, pp.25-39, 1994
YETİM, H. And Ockerman, H. W. (1994) . "The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.3, no.4, pp.25-39.
@article{article, author={Hasan YETİM And author={H W Ockerman}, title={The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=1994, pages={25-39} }