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Effect of frying, grilling and steaming on amino-acid composition of marine fishes

dc.contributor.authorNuray, E.
dc.contributor.authorOzkan, O.
dc.contributor.authorArif, S.
dc.contributor.authorBirhan, O.
dc.date.accessioned2021-03-05T10:09:27Z
dc.date.available2021-03-05T10:09:27Z
dc.identifier.citationNuray E., Ozkan O., Arif S., Birhan O., "Effect of frying, grilling and steaming on amino-acid composition of marine fishes", EUROPEAN JOURNAL OF PUBLIC HEALTH, cilt.20, ss.178, 2010
dc.identifier.issn1101-1262
dc.identifier.othervv_1032021
dc.identifier.otherav_a19bb698-41ee-4558-bd59-a1ba2cada4b1
dc.identifier.urihttp://hdl.handle.net/20.500.12627/108279
dc.language.isoeng
dc.subjectSosyal ve Beşeri Bilimler
dc.subjectSosyoloji
dc.subjectSosyal Bilimler (SOC)
dc.subjectSosyal Bilimler Genel
dc.subjectKAMU, ÇEVRE VE İŞ SAĞLIĞI
dc.titleEffect of frying, grilling and steaming on amino-acid composition of marine fishes
dc.typeMakale
dc.relation.journalEUROPEAN JOURNAL OF PUBLIC HEALTH
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume20
dc.identifier.startpage178
dc.identifier.endpage178
dc.contributor.firstauthorID198057


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