ÖZ, F. And KAYA, M. 2011. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control , vol.22 , 596-600.

ÖZ, F., & KAYA, M., (2011). The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control , vol.22, 596-600.

ÖZ, Fatih, And Mükerrem KAYA. "The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball," Food Control , vol.22, 596-600, 2011

ÖZ, Fatih And KAYA, Mükerrem. "The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball." Food Control , vol.22, pp.596-600, 2011

ÖZ, F. And KAYA, M. (2011) . "The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball." Food Control , vol.22, pp.596-600.

@article{article, author={Fatih ÖZ And author={Mükerrem KAYA}, title={The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball}, journal={Food Control}, year=2011, pages={596-600} }