ÖZ, F. And KAYA, M. 2010. The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures. 1st International Congress of Traditional Foods from Adriatic to Caucasus , (Tekirdağ, Turkey), 1077.

ÖZ, F., & KAYA, M., (2010). The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures . 1st International Congress of Traditional Foods from Adriatic to Caucasus (pp.1077). Tekirdağ, Turkey

ÖZ, Fatih, And Mükerrem KAYA. "The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures," 1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 2010

ÖZ, Fatih And KAYA, Mükerrem. "The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures." 1st International Congress of Traditional Foods from Adriatic to Caucasus , Tekirdağ, Turkey, pp.1077, 2010

ÖZ, F. And KAYA, M. (2010) . "The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures." 1st International Congress of Traditional Foods from Adriatic to Caucasus , Tekirdağ, Turkey, p.1077.

@conferencepaper{conferencepaper, author={Fatih ÖZ And author={Mükerrem KAYA}, title={The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures}, congress name={1st International Congress of Traditional Foods from Adriatic to Caucasus}, city={Tekirdağ}, country={Turkey}, year={2010}, pages={1077} }