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 , (Turkey), 498-501.

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.498-501). , 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, 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 , Turkey, pp.498-501, 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 , Turkey, pp.498-501.

@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={}, country={Turkey}, year={2023}, pages={498-501} }