ARSLAN, M. Et Al. 2023. Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk. 2 nd International Congress on Food Researches , (Sivas, Turkey), 498-502.

ARSLAN, M., YILMAZ ORAL, Z. F., KABAN, G., & KAYA, M., (2023). Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk . 2 nd International Congress on Food Researches (pp.498-502). Sivas, Turkey

ARSLAN, MEHTAP Et Al. "Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk," 2 nd International Congress on Food Researches, Sivas, Turkey, 2023

ARSLAN, MEHTAP Et Al. "Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk." 2 nd International Congress on Food Researches , Sivas, Turkey, pp.498-502, 2023

ARSLAN, M. Et Al. (2023) . "Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk." 2 nd International Congress on Food Researches , Sivas, Turkey, pp.498-502.

@conferencepaper{conferencepaper, author={MEHTAP ARSLAN Et Al. }, title={Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk}, congress name={2 nd International Congress on Food Researches}, city={Sivas}, country={Turkey}, year={2023}, pages={498-502} }