ÖZ, F. Et Al. 2010. Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.. 1st International Congress on Food Technology , (Antalya, Turkey), 537.

ÖZ, F., KABAN, G., & KAYA, M., (2010). Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels. . 1st International Congress on Food Technology (pp.537). Antalya, Turkey

ÖZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.," 1st International Congress on Food Technology, Antalya, Turkey, 2010

ÖZ, Fatih Et Al. "Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.." 1st International Congress on Food Technology , Antalya, Turkey, pp.537, 2010

ÖZ, F. KABAN, G. And KAYA, M. (2010) . "Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.." 1st International Congress on Food Technology , Antalya, Turkey, p.537.

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.}, congress name={1st International Congress on Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={537} }