Yavaş, R. N. Et Al. 2023. Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support. The Trout Journal of Atatürk University , vol.1, no.1 , 22-33.

Yavaş, R. N., Atamanalp, M., & Alak, G., (2023). Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support. The Trout Journal of Atatürk University , vol.1, no.1, 22-33.

Yavaş, Rabia, Muhammed ATAMANALP, And Gonca ALAK. "Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support," The Trout Journal of Atatürk University , vol.1, no.1, 22-33, 2023

Yavaş, Rabia N. Et Al. "Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support." The Trout Journal of Atatürk University , vol.1, no.1, pp.22-33, 2023

Yavaş, R. N. Atamanalp, M. And Alak, G. (2023) . "Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support." The Trout Journal of Atatürk University , vol.1, no.1, pp.22-33.

@article{article, author={Rabia Nur Yavaş Et Al. }, title={Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support}, journal={The Trout Journal of Atatürk University}, year=2023, pages={22-33} }