PALAZOĞLU, T. K. Et Al. 2010. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips. JOURNAL OF FOOD SCIENCE , vol.75, no.1 .

PALAZOĞLU, T. K., Savran, D., & GÖKMEN, V., (2010). Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips. JOURNAL OF FOOD SCIENCE , vol.75, no.1.

PALAZOĞLU, TUNÇ, Derya Savran, And VURAL GÖKMEN. "Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips," JOURNAL OF FOOD SCIENCE , vol.75, no.1, 2010

PALAZOĞLU, TUNÇ K. Et Al. "Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips." JOURNAL OF FOOD SCIENCE , vol.75, no.1, 2010

PALAZOĞLU, T. K. Savran, D. And GÖKMEN, V. (2010) . "Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips." JOURNAL OF FOOD SCIENCE , vol.75, no.1.

@article{article, author={TUNÇ KORAY PALAZOĞLU Et Al. }, title={Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips}, journal={JOURNAL OF FOOD SCIENCE}, year=2010}