Turkmen, N. Et Al. 2006. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3 , 281-288.

Turkmen, N., Poyrazoglu, E., Sari, F., & Velioglu, Y., (2006). Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, 281-288.

Turkmen, N Et Al. "Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, 281-288, 2006

Turkmen, N Et Al. "Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, pp.281-288, 2006

Turkmen, N. Et Al. (2006) . "Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, pp.281-288.

@article{article, author={N Turkmen Et Al. }, title={Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2006, pages={281-288} }