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., Gulec, 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, Elif, 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, Elif 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. Gulec, 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={Elif Inan-Eroglu 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} }