ÖZ, F. Et Al. 2015. THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 2820-2833.

ÖZ, F., KIZIL, M., Cakmak, I. H., & Aksu, M. I., (2015). THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 2820-2833.

ÖZ, Fatih Et Al. "THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 2820-2833, 2015

ÖZ, Fatih Et Al. "THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.2820-2833, 2015

ÖZ, F. Et Al. (2015) . "THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.2820-2833.

@article{article, author={Fatih ÖZ Et Al. }, title={THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={2820-2833} }