Öz, E. 2020. The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs. INSAC Natural and Health Sciences , (Konya, Turkey), 359-364.

Öz, E., (2020). The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs . INSAC Natural and Health Sciences (pp.359-364). Konya, Turkey

Öz, Emel. "The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs," INSAC Natural and Health Sciences, Konya, Turkey, 2020

Öz, Emel. "The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs." INSAC Natural and Health Sciences , Konya, Turkey, pp.359-364, 2020

Öz, E. (2020) . "The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs." INSAC Natural and Health Sciences , Konya, Turkey, pp.359-364.

@conferencepaper{conferencepaper, author={Emel ÖZ}, title={The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs}, congress name={INSAC Natural and Health Sciences}, city={Konya}, country={Turkey}, year={2020}, pages={359-364} }