TOKUŞOĞLU, Ö. 2006. The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects. International Journal of Food Sciences and Nutrition , vol.57, no.7-8 , 537-545.

TOKUŞOĞLU, Ö., (2006). The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects. International Journal of Food Sciences and Nutrition , vol.57, no.7-8, 537-545.

TOKUŞOĞLU, ÖZLEM. "The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects," International Journal of Food Sciences and Nutrition , vol.57, no.7-8, 537-545, 2006

TOKUŞOĞLU, ÖZLEM. "The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects." International Journal of Food Sciences and Nutrition , vol.57, no.7-8, pp.537-545, 2006

TOKUŞOĞLU, Ö. (2006) . "The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects." International Journal of Food Sciences and Nutrition , vol.57, no.7-8, pp.537-545.

@article{article, author={ÖZLEM TOKUŞOĞLU}, title={The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects}, journal={International Journal of Food Sciences and Nutrition}, year=2006, pages={537-545} }