(2020). Effects of different cooking methods on some physicochemical properties and fatty acids profile of narrow-clawed crayfish (Astacus leptodactylus). , (), -. doi: 10.22092/isfj.2020.123126

. "Effects of different cooking methods on some physicochemical properties and fatty acids profile of narrow-clawed crayfish (Astacus leptodactylus)". , , , 2020, -. doi: 10.22092/isfj.2020.123126

(2020). 'Effects of different cooking methods on some physicochemical properties and fatty acids profile of narrow-clawed crayfish (Astacus leptodactylus)', , (), pp. -. doi: 10.22092/isfj.2020.123126

Effects of different cooking methods on some physicochemical properties and fatty acids profile of narrow-clawed crayfish (Astacus leptodactylus). , 2020; (): -. doi: 10.22092/isfj.2020.123126