Işık, A. Et Al. 2020. Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor. JOURNAL OF FOOD SAFETY , vol.40, no.1 .

Işık, A., Atamanalp, M., & Alak, G., (2020). Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor. JOURNAL OF FOOD SAFETY , vol.40, no.1.

Işık, Abdulcelil, Muhammed ATAMANALP, And Gonca ALAK. "Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor," JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

Işık, Abdulcelil Et Al. "Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor." JOURNAL OF FOOD SAFETY , vol.40, no.1, 2020

Işık, A. Atamanalp, M. And Alak, G. (2020) . "Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor." JOURNAL OF FOOD SAFETY , vol.40, no.1.

@article{article, author={Abdulcelil Işık Et Al. }, title={Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post-rigor}, journal={JOURNAL OF FOOD SAFETY}, year=2020}