ASLAN ÇİN, N. N. Et Al. 2024. The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements. International Journal of Food Science and Technology , vol.59, no.5 , 3226-3234.

ASLAN ÇİN, N. N., Yüce, M., & ÖZÇELİK, A. Ö., (2024). The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements. International Journal of Food Science and Technology , vol.59, no.5, 3226-3234.

ASLAN ÇİN, NAZLI, Metehan Yüce, And AYŞE ÖZFER ÖZÇELİK. "The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements," International Journal of Food Science and Technology , vol.59, no.5, 3226-3234, 2024

ASLAN ÇİN, NAZLI N. Et Al. "The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements." International Journal of Food Science and Technology , vol.59, no.5, pp.3226-3234, 2024

ASLAN ÇİN, N. N. Yüce, M. And ÖZÇELİK, A. Ö. (2024) . "The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements." International Journal of Food Science and Technology , vol.59, no.5, pp.3226-3234.

@article{article, author={NAZLI NUR ASLAN ÇİN Et Al. }, title={The iodine content of raw, boiled, pan-fried, and oven-baked fish samples using ICP-MS: analysis and reliability of measurements}, journal={International Journal of Food Science and Technology}, year=2024, pages={3226-3234} }