ÖZ, F. Et Al. 2015. HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 583-590.

ÖZ, F., Cakmak, I. H., Zikirov, E., KIZIL, M., & TURHAN, S., (2015). HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 583-590.

ÖZ, Fatih Et Al. "HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 583-590, 2015

ÖZ, Fatih Et Al. "HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.583-590, 2015

ÖZ, F. Et Al. (2015) . "HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.583-590.

@article{article, author={Fatih ÖZ Et Al. }, title={HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={583-590} }