Gokmen, V. 2014. A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.6, no.3 , 319-325.

Gokmen, V., (2014). A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.6, no.3, 319-325.

Gokmen, VURAL. "A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.6, no.3, 319-325, 2014

Gokmen, VURAL. "A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.6, no.3, pp.319-325, 2014

Gokmen, V. (2014) . "A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.6, no.3, pp.319-325.

@article{article, author={VURAL GÖKMEN}, title={A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2014, pages={319-325} }