Unal, K. Et Al. 2018. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.2 , 719-725.

Unal, K., Karakaya, M., & ÖZ, F., (2018). The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.2, 719-725.

Unal, Kubra, Mustafa Karakaya, And Fatih ÖZ. "The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.2, 719-725, 2018

Unal, Kubra Et Al. "The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.2, pp.719-725, 2018

Unal, K. Karakaya, M. And ÖZ, F. (2018) . "The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.98, no.2, pp.719-725.

@article{article, author={Kubra Unal Et Al. }, title={The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2018, pages={719-725} }