SAVLAK, N. Et Al. 2020. Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet. Journal of Aquatic Food Product Technology , vol.29, no.6 , 592-602.

SAVLAK, N., ÇAĞINDI, Ö., Erk, G., Öktem, B., & KÖSE, E., (2020). Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet. Journal of Aquatic Food Product Technology , vol.29, no.6, 592-602.

SAVLAK, NAZLI Et Al. "Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet," Journal of Aquatic Food Product Technology , vol.29, no.6, 592-602, 2020

SAVLAK, NAZLI Et Al. "Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet." Journal of Aquatic Food Product Technology , vol.29, no.6, pp.592-602, 2020

SAVLAK, N. Et Al. (2020) . "Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet." Journal of Aquatic Food Product Technology , vol.29, no.6, pp.592-602.

@article{article, author={NAZLI SAVLAK Et Al. }, title={Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet}, journal={Journal of Aquatic Food Product Technology}, year=2020, pages={592-602} }