ÖZ, F. Et Al. 2013. The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.. The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus , (Struga, Macedonia), 295.

ÖZ, F., ÇELıK, T., KIZIL, M., & ZIKIROV, E., (2013). The effect of boiling on the formation of heterocyclic aromatic amines in goose meat. . The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus (pp.295). Struga, Macedonia

ÖZ, Fatih Et Al. "The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.," The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Macedonia, 2013

ÖZ, Fatih Et Al. "The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.." The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus , Struga, Macedonia, pp.295, 2013

ÖZ, F. Et Al. (2013) . "The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.." The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus , Struga, Macedonia, p.295.

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.}, congress name={The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Struga}, country={Macedonia}, year={2013}, pages={295} }