Kılıç, S. Et Al. 2024. THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT. 5. INTERNATIONAL MEDITERRANEAN CONGRESS , (Mersin, Turkey), 239-244.

Kılıç, S., Öz, E., Turhan, S., & Öz, F., (2024). THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT . 5. INTERNATIONAL MEDITERRANEAN CONGRESS (pp.239-244). Mersin, Turkey

Kılıç, Sare Et Al. "THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT," 5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Turkey, 2024

Kılıç, Sare Et Al. "THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT." 5. INTERNATIONAL MEDITERRANEAN CONGRESS , Mersin, Turkey, pp.239-244, 2024

Kılıç, S. Et Al. (2024) . "THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT." 5. INTERNATIONAL MEDITERRANEAN CONGRESS , Mersin, Turkey, pp.239-244.

@conferencepaper{conferencepaper, author={Sare Kılıç Et Al. }, title={THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT}, congress name={5. INTERNATIONAL MEDITERRANEAN CONGRESS}, city={Mersin}, country={Turkey}, year={2024}, pages={239-244} }