ÖZ, E. 2021. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats. Food Chemistry , vol.352 .

ÖZ, E., (2021). The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats. Food Chemistry , vol.352.

ÖZ, Emel. "The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats," Food Chemistry , vol.352, 2021

ÖZ, Emel. "The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats." Food Chemistry , vol.352, 2021

ÖZ, E. (2021) . "The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats." Food Chemistry , vol.352.

@article{article, author={Emel ÖZ}, title={The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats}, journal={Food Chemistry}, year=2021}