GÜMÜŞ, D. And KIZIL, M. 2022. Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Science , vol.186 .

GÜMÜŞ, D., & KIZIL, M., (2022). Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Science , vol.186.

GÜMÜŞ, DAMLA, And MEVLÜDE KIZIL. "Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef," Meat Science , vol.186, 2022

GÜMÜŞ, DAMLA And KIZIL, MEVLÜDE. "Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef." Meat Science , vol.186, 2022

GÜMÜŞ, D. And KIZIL, M. (2022) . "Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef." Meat Science , vol.186.

@article{article, author={DAMLA GÜMÜŞ And author={MEVLÜDE KIZIL}, title={Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef}, journal={Meat Science}, year=2022}