GÖKMEN, V. And PALAZOĞLU, T. K. 2009. Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio. JOURNAL OF FOOD ENGINEERING , vol.93, no.2 , 172-176.

GÖKMEN, V., & PALAZOĞLU, T. K., (2009). Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio. JOURNAL OF FOOD ENGINEERING , vol.93, no.2, 172-176.

GÖKMEN, VURAL, And TUNÇ KORAY PALAZOĞLU. "Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio," JOURNAL OF FOOD ENGINEERING , vol.93, no.2, 172-176, 2009

GÖKMEN, VURAL And PALAZOĞLU, TUNÇ K. . "Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio." JOURNAL OF FOOD ENGINEERING , vol.93, no.2, pp.172-176, 2009

GÖKMEN, V. And PALAZOĞLU, T. K. (2009) . "Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio." JOURNAL OF FOOD ENGINEERING , vol.93, no.2, pp.172-176.

@article{article, author={VURAL GÖKMEN And author={TUNÇ KORAY PALAZOĞLU}, title={Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio}, journal={JOURNAL OF FOOD ENGINEERING}, year=2009, pages={172-176} }