ÖZ, F. Et Al. 2010. Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.10 , 1436-1440.

ÖZ, F., KABAN, G., & KAYA, M. D., (2010). Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.10, 1436-1440.

ÖZ, Fatih, Güzin KABAN, And Muhammet Dursun KAYA. "Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels," JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.10, 1436-1440, 2010

ÖZ, Fatih Et Al. "Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.10, pp.1436-1440, 2010

ÖZ, F. KABAN, G. And KAYA, M. D. (2010) . "Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.10, pp.1436-1440.

@article{article, author={Fatih ÖZ Et Al. }, title={Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels}, journal={JOURNAL OF ANIMAL AND VETERINARY ADVANCES}, year=2010, pages={1436-1440} }