Erdogdu, S. B. Et Al. 2007. Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.1 , 133-137.

Erdogdu, S. B., Palazoglu, T. K., Gokmen, V., Senyuva, H. Z., & Ekiz, H. I., (2007). Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.1, 133-137.

Erdogdu, S. Et Al. "Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.1, 133-137, 2007

Erdogdu, S. B. Et Al. "Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.1, pp.133-137, 2007

Erdogdu, S. B. Et Al. (2007) . "Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.1, pp.133-137.

@article{article, author={S. Belgin Erdogdu Et Al. }, title={Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2007, pages={133-137} }