Composition of Cultivated Mushrooms for Human Consumption (in Turkish)

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Composition of Cultivated Mushrooms for Human Consumption (in Turkish)

Abstract

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Keywords

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Details

Primary Language

Turkish

Subjects

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Journal Section

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Publication Date

October 1, 1986

Submission Date

February 13, 2015

Acceptance Date

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Published in Issue

Year 1986 Volume: 11 Number: 5

IZ

https://izlik.org/JA96LD23PP

Cite

RIS / Bibtex

APA

Composition of Cultivated Mushrooms for Human Consumption (in Turkish). (1986). Gıda, 11(5). https://izlik.org/JA96LD23PP

AMA

1.Composition of Cultivated Mushrooms for Human Consumption (in Turkish). The Journal of Food. 1986;11(5). https://izlik.org/JA96LD23PP

Chicago

“Composition of Cultivated Mushrooms for Human Consumption (in Turkish)”. 1986. Gıda 11 (5). https://izlik.org/JA96LD23PP.

EndNote

(October 1, 1986) Composition of Cultivated Mushrooms for Human Consumption (in Turkish). Gıda 11 5

IEEE

[1]“Composition of Cultivated Mushrooms for Human Consumption (in Turkish)”, The Journal of Food, vol. 11, no. 5, Oct. 1986, [Online]. Available: https://izlik.org/JA96LD23PP

ISNAD

“Composition of Cultivated Mushrooms for Human Consumption (in Turkish)”. Gıda 11/5 (October 1, 1986). https://izlik.org/JA96LD23PP.

JAMA

1.Composition of Cultivated Mushrooms for Human Consumption (in Turkish). The Journal of Food. 1986;11. Available at https://izlik.org/JA96LD23PP.

MLA

“Composition of Cultivated Mushrooms for Human Consumption (in Turkish)”. Gıda, vol. 11, no. 5, Oct. 1986, https://izlik.org/JA96LD23PP.

Vancouver

1.Composition of Cultivated Mushrooms for Human Consumption (in Turkish). The Journal of Food [Internet]. 1986 Oct. 1;11(5). Available from: https://izlik.org/JA96LD23PP