Kocadağlı, T. Et Al. Formation of Hazardous Compounds during Thermal Processing of Foods. 2014. In Food Chemistry , Hacettepe Üniversitesi Yayınları, Ankara, 479-520.

Kocadağlı, T., Taş, N., Hamzalıoğlu, B. A., & Gökmen, V., (2014). Formation of Hazardous Compounds during Thermal Processing of Foods. Food Chemistry (pp.479-520), Ankara: Hacettepe Üniversitesi Yayınları.

Kocadağlı, TOLGAHAN Et Al. "Formation of Hazardous Compounds during Thermal Processing of Foods." In Food Chemistry , 479-520. Ankara: Hacettepe Üniversitesi Yayınları, 2014

Kocadağlı, TOLGAHAN Et Al. "Formation of Hazardous Compounds during Thermal Processing of Foods." Food Chemistry , Hacettepe Üniversitesi Yayınları, 2014, pp.479-520.

Kocadağlı, T. Et Al. (2014) "Formation of Hazardous Compounds during Thermal Processing of Foods", Food Chemistry . Ankara: Hacettepe Üniversitesi Yayınları.

@bookchapter{bookchapter, author ={TOLGAHAN KOCADAĞLI Et Al. }, chaptertitle={Formation of Hazardous Compounds during Thermal Processing of Foods}, booktitle={ Food Chemistry}, publisher={Hacettepe Üniversitesi Yayınları}, city={Ankara},year={2014} }