ÖZ, F. And ZIKIROV, E. 2015. The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT - Food Science and Technology , vol.64, no.1 , 120-125.

ÖZ, F., & ZIKIROV, E., (2015). The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT - Food Science and Technology , vol.64, no.1, 120-125.

ÖZ, Fatih, And Eldos ZIKIROV. "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops," LWT - Food Science and Technology , vol.64, no.1, 120-125, 2015

ÖZ, Fatih And ZIKIROV, Eldos. "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops." LWT - Food Science and Technology , vol.64, no.1, pp.120-125, 2015

ÖZ, F. And ZIKIROV, E. (2015) . "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops." LWT - Food Science and Technology , vol.64, no.1, pp.120-125.

@article{article, author={Fatih ÖZ And author={Eldos ZIKIROV}, title={The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops}, journal={LWT - Food Science and Technology}, year=2015, pages={120-125} }