The effects of the drying methods on the fatty acids composition of Porphyridium cruentum

Bibliographic Details
Main Authors: Yaşar Durmaz, Oya Işık, Narcisa M. Bandarra, Semra Ci̇ri̇k, Gamze Turan, Şevket Gökpınar
Format: Article
Language:English
Published: Ege University 2002-03-01
Series:Su Ürünleri Dergisi
Subjects:
-
Online Access:https://dergipark.org.tr/tr/pub/egejfas/issue/5023/68303?publisher=ege
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spelling doaj-44ba686de62e4f2e88928c169f6756812020-11-25T04:10:29ZengEge UniversitySu Ürünleri Dergisi2148-31402002-03-0119152The effects of the drying methods on the fatty acids composition of Porphyridium cruentumYaşar DurmazOya IşıkNarcisa M. BandarraSemra Ci̇ri̇kGamze TuranŞevket Gökpınarhttps://dergipark.org.tr/tr/pub/egejfas/issue/5023/68303?publisher=ege--
collection DOAJ
language English
format Article
sources DOAJ
author Yaşar Durmaz
Oya Işık
Narcisa M. Bandarra
Semra Ci̇ri̇k
Gamze Turan
Şevket Gökpınar
spellingShingle Yaşar Durmaz
Oya Işık
Narcisa M. Bandarra
Semra Ci̇ri̇k
Gamze Turan
Şevket Gökpınar
The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
Su Ürünleri Dergisi
-
-
author_facet Yaşar Durmaz
Oya Işık
Narcisa M. Bandarra
Semra Ci̇ri̇k
Gamze Turan
Şevket Gökpınar
author_sort Yaşar Durmaz
title The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
title_short The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
title_full The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
title_fullStr The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
title_full_unstemmed The effects of the drying methods on the fatty acids composition of Porphyridium cruentum
title_sort effects of the drying methods on the fatty acids composition of porphyridium cruentum
publisher Ege University
series Su Ürünleri Dergisi
issn 2148-3140
publishDate 2002-03-01
topic -
-
url https://dergipark.org.tr/tr/pub/egejfas/issue/5023/68303?publisher=ege
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