ÖZ, F. And CELIK, T. 2015. Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods. Journal of Food Processing and Preservation , vol.39, no.6 , 2442-2454.

ÖZ, F., & CELIK, T., (2015). Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods. Journal of Food Processing and Preservation , vol.39, no.6, 2442-2454.

ÖZ, Fatih, And T. CELIK. "Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods," Journal of Food Processing and Preservation , vol.39, no.6, 2442-2454, 2015

ÖZ, Fatih And CELIK, T.. "Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods." Journal of Food Processing and Preservation , vol.39, no.6, pp.2442-2454, 2015

ÖZ, F. And CELIK, T. (2015) . "Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods." Journal of Food Processing and Preservation , vol.39, no.6, pp.2442-2454.

@article{article, author={Fatih ÖZ And author={T. CELIK}, title={Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods}, journal={Journal of Food Processing and Preservation}, year=2015, pages={2442-2454} }