Gokmen, V. Et Al. 2006. Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. JOURNAL OF FOOD ENGINEERING , vol.77, no.4 , 972-976.

Gokmen, V., Palazoglu, T. K., & Senyuva, H. Z., (2006). Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. JOURNAL OF FOOD ENGINEERING , vol.77, no.4, 972-976.

Gokmen, VURAL, Tunc Koray Palazoglu, And Hamide Z. Senyuva. "Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries," JOURNAL OF FOOD ENGINEERING , vol.77, no.4, 972-976, 2006

Gokmen, VURAL Et Al. "Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries." JOURNAL OF FOOD ENGINEERING , vol.77, no.4, pp.972-976, 2006

Gokmen, V. Palazoglu, T. K. And Senyuva, H. Z. (2006) . "Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries." JOURNAL OF FOOD ENGINEERING , vol.77, no.4, pp.972-976.

@article{article, author={VURAL GÖKMEN Et Al. }, title={Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries}, journal={JOURNAL OF FOOD ENGINEERING}, year=2006, pages={972-976} }