KAYA, M. 2019. Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages. 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’ , (Ankara, Turkey), 504-509.

KAYA, M., (2019). Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages . 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’ (pp.504-509). Ankara, Turkey

KAYA, Mükerrem. "Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages," 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Turkey, 2019

KAYA, Mükerrem. "Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages." 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’ , Ankara, Turkey, pp.504-509, 2019

KAYA, M. (2019) . "Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages." 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’ , Ankara, Turkey, pp.504-509.

@conferencepaper{conferencepaper, author={Mükerrem KAYA}, title={Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages}, congress name={5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’}, city={Ankara}, country={Turkey}, year={2019}, pages={504-509} }