1. Assessing sustainable fishing yields using length‐based analytical models: A case study with Nile Tilapia in Lake Hawassa (Ethiopia);Alemu Y.;Journal of Fisheries & Livestock Production,2017
2. Original article effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage;Beigi E. H.;International Journal of Aquatic Biology,2014
3. Fatty acid alterations in oils and fats during heating and frying*
4. Comparison of biochemical, fatty acids and lipid quality indexes of prussian carp (Carassius gibelio) caught from Lake Çildir on different seasons;Busra B.;Mediterranean Fisheries and Aquaculture Research,2018
5. Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study