GÖKMEN, V. And PALAZOĞLU, T. K. 2008. Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying. FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1 , 35-42.

GÖKMEN, V., & PALAZOĞLU, T. K., (2008). Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying. FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, 35-42.

GÖKMEN, VURAL, And TUNÇ KORAY PALAZOĞLU. "Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying," FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, 35-42, 2008

GÖKMEN, VURAL And PALAZOĞLU, TUNÇ K. . "Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying." FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, pp.35-42, 2008

GÖKMEN, V. And PALAZOĞLU, T. K. (2008) . "Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying." FOOD AND BIOPROCESS TECHNOLOGY , vol.1, no.1, pp.35-42.

@article{article, author={VURAL GÖKMEN And author={TUNÇ KORAY PALAZOĞLU}, title={Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2008, pages={35-42} }