ÖZ, F. Et Al. 2007. Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.. 2nd International Food and Nutrition Congress .

ÖZ, F., KABAN, G., & KAYA, M., (2007). Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef. . 2nd International Food and Nutrition Congress

ÖZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.," 2nd International Food and Nutrition Congress, 2007

ÖZ, Fatih Et Al. "Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.." 2nd International Food and Nutrition Congress , 2007

ÖZ, F. KABAN, G. And KAYA, M. (2007) . "Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.." 2nd International Food and Nutrition Congress .

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.}, congress name={2nd International Food and Nutrition Congress}, city={}, country={}, year={2007}}