Öz, E. And Öz, F. 2020. The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods. Global Virtual Conference on Food Safety , (Texas, United States Of America), 1.

Öz, E., & Öz, F., (2020). The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods . Global Virtual Conference on Food Safety (pp.1). Texas, United States Of America

Öz, Emel, And Fatih ÖZ. "The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods," Global Virtual Conference on Food Safety , Texas, United States Of America, 2020

Öz, Emel And Öz, Fatih. "The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods." Global Virtual Conference on Food Safety , Texas, United States Of America, pp.1, 2020

Öz, E. And Öz, F. (2020) . "The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods." Global Virtual Conference on Food Safety , Texas, United States Of America, p.1.

@conferencepaper{conferencepaper, author={Emel ÖZ And author={Fatih ÖZ}, title={The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods}, congress name={Global Virtual Conference on Food Safety }, city={Texas}, country={United States Of America}, year={2020}, pages={1} }