ÖZ, F. Et Al. 2016. Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5 , 1047-1053.

ÖZ, F., KIZIL, M., & Celik, T., (2016). Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5, 1047-1053.

ÖZ, Fatih, MEVLÜDE KIZIL, And Tugba Celik. "Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5, 1047-1053, 2016

ÖZ, Fatih Et Al. "Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5, pp.1047-1053, 2016

ÖZ, F. KIZIL, M. And Celik, T. (2016) . "Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.5, pp.1047-1053.

@article{article, author={Fatih ÖZ Et Al. }, title={Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2016, pages={1047-1053} }