Kılıç, A. 2024. Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3 , 386-401.

Kılıç, A., (2024). Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3, 386-401.

Kılıç, AYDIN. "Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish," JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3, 386-401, 2024

Kılıç, AYDIN. "Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish." JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3, pp.386-401, 2024

Kılıç, A. (2024) . "Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish." JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3, pp.386-401.

@article{article, author={AYDIN KILIÇ}, title={Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish}, journal={JOURNAL OF CULINARY SCIENCE & TECHNOLOGY}, year=2024, pages={386-401} }