Inan-Eroglu, E. Et Al. 2019. Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech Journal of Food Sciences , vol.37, no.3 , 165-172.

Inan-Eroglu, E., GÜLEÇ, A., & AYAZ, A., (2019). Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech Journal of Food Sciences , vol.37, no.3, 165-172.

Inan-Eroglu, ELİF, ATİLA GÜLEÇ, And AYLİN AYAZ. "Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS," Czech Journal of Food Sciences , vol.37, no.3, 165-172, 2019

Inan-Eroglu, ELİF İ. Et Al. "Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS." Czech Journal of Food Sciences , vol.37, no.3, pp.165-172, 2019

Inan-Eroglu, E. GÜLEÇ, A. And AYAZ, A. (2019) . "Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS." Czech Journal of Food Sciences , vol.37, no.3, pp.165-172.

@article{article, author={ELİF İNAN EROĞLU Et Al. }, title={Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS}, journal={Czech Journal of Food Sciences}, year=2019, pages={165-172} }