Aslan Çin, 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 Çin, N. N., Yüce, M., & Özçelik, 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 Çin, NAZLI, Metehan Yüce, And Ayşe Özfer Özçelik. "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 Çin, 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 Çin, N. N. Yüce, M. And Özçelik, 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} }