PALAZOĞLU, T. K. And GÖKMEN, V. 2008. Reduction of acrylamide level in French fries by employing a temperature program during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.56, no.15 , 6162-6166.

PALAZOĞLU, T. K., & GÖKMEN, V., (2008). Reduction of acrylamide level in French fries by employing a temperature program during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.56, no.15, 6162-6166.

PALAZOĞLU, TUNÇ, And VURAL GÖKMEN. "Reduction of acrylamide level in French fries by employing a temperature program during frying," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.56, no.15, 6162-6166, 2008

PALAZOĞLU, TUNÇ K. And GÖKMEN, VURAL. "Reduction of acrylamide level in French fries by employing a temperature program during frying." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.56, no.15, pp.6162-6166, 2008

PALAZOĞLU, T. K. And GÖKMEN, V. (2008) . "Reduction of acrylamide level in French fries by employing a temperature program during frying." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.56, no.15, pp.6162-6166.

@article{article, author={TUNÇ KORAY PALAZOĞLU And author={VURAL GÖKMEN}, title={Reduction of acrylamide level in French fries by employing a temperature program during frying}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2008, pages={6162-6166} }