Bulan, R. And ÖZ, F. 2022. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2 , 942-950.

Bulan, R., & ÖZ, F., (2022). Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, 942-950.

Bulan, Revsan, And Fatih ÖZ. "Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, 942-950, 2022

Bulan, Revsan And ÖZ, Fatih. "Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, pp.942-950, 2022

Bulan, R. And ÖZ, F. (2022) . "Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, pp.942-950.

@article{article, author={Revsan Bulan And author={Fatih ÖZ}, title={Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2022, pages={942-950} }