Çatak, J. Et Al. 2020. Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples. Journal Of Aquatic Food Product Technology , no.12 , 1-9.

Çatak, J., Çaman, R., & Ceylan, Z., (2020). Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples. Journal Of Aquatic Food Product Technology , no.12, 1-9.

Çatak, Jale, Reyhan Çaman, And Zafer Ceylan. "Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples," Journal Of Aquatic Food Product Technology , no.12, 1-9, 2020

Çatak, Jale Et Al. "Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples." Journal Of Aquatic Food Product Technology , no.12, pp.1-9, 2020

Çatak, J. Çaman, R. And Ceylan, Z. (2020) . "Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples." Journal Of Aquatic Food Product Technology , no.12, pp.1-9.

@article{article, author={Jale Çatak Et Al. }, title={Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples}, journal={Journal Of Aquatic Food Product Technology}, year=2020, pages={1-9} }