ÖZ, F. Et Al. 2016. The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65 , 861-867.

ÖZ, F., KIZIL, M., ZAMAN, A., & Turhan, S., (2016). The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, 861-867.

ÖZ, Fatih Et Al. "The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, 861-867, 2016

ÖZ, Fatih Et Al. "The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, pp.861-867, 2016

ÖZ, F. Et Al. (2016) . "The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, pp.861-867.

@article{article, author={Fatih ÖZ Et Al. }, title={The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={861-867} }