ÖZ, F. And KOTAN, G. 2016. Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. FOOD CONTROL , vol.67 , 216-224.

ÖZ, F., & KOTAN, G., (2016). Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. FOOD CONTROL , vol.67, 216-224.

ÖZ, Fatih, And Gul KOTAN. "Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes," FOOD CONTROL , vol.67, 216-224, 2016

ÖZ, Fatih And KOTAN, Gul. "Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes." FOOD CONTROL , vol.67, pp.216-224, 2016

ÖZ, F. And KOTAN, G. (2016) . "Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes." FOOD CONTROL , vol.67, pp.216-224.

@article{article, author={Fatih ÖZ And author={Gul KOTAN}, title={Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes}, journal={FOOD CONTROL}, year=2016, pages={216-224} }