GÖKMEN, V. 2012. Acrylamide Formation in Foods: Role of Composition and Processing. 6th Central European Congress on Food (CEFood) , (Novi-Sad, Serbia And Montenegro), 67-80.

GÖKMEN, V., (2012). Acrylamide Formation in Foods: Role of Composition and Processing . 6th Central European Congress on Food (CEFood) (pp.67-80). Novi-Sad, Serbia And Montenegro

GÖKMEN, VURAL. "Acrylamide Formation in Foods: Role of Composition and Processing," 6th Central European Congress on Food (CEFood), Novi-Sad, Serbia And Montenegro, 2012

GÖKMEN, VURAL. "Acrylamide Formation in Foods: Role of Composition and Processing." 6th Central European Congress on Food (CEFood) , Novi-Sad, Serbia And Montenegro, pp.67-80, 2012

GÖKMEN, V. (2012) . "Acrylamide Formation in Foods: Role of Composition and Processing." 6th Central European Congress on Food (CEFood) , Novi-Sad, Serbia And Montenegro, pp.67-80.

@conferencepaper{conferencepaper, author={VURAL GÖKMEN}, title={Acrylamide Formation in Foods: Role of Composition and Processing}, congress name={6th Central European Congress on Food (CEFood)}, city={Novi-Sad}, country={Serbia And Montenegro}, year={2012}, pages={67-80} }