ÖZ, F. And YUZER, M. O. 2016. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. FOOD CHEMISTRY , vol.203 , 59-66.

ÖZ, F., & YUZER, M. O., (2016). The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. FOOD CHEMISTRY , vol.203, 59-66.

ÖZ, Fatih, And M. Onur YUZER. "The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak," FOOD CHEMISTRY , vol.203, 59-66, 2016

ÖZ, Fatih And YUZER, M. O. . "The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak." FOOD CHEMISTRY , vol.203, pp.59-66, 2016

ÖZ, F. And YUZER, M. O. (2016) . "The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak." FOOD CHEMISTRY , vol.203, pp.59-66.

@article{article, author={Fatih ÖZ And author={M. Onur YUZER}, title={The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak}, journal={FOOD CHEMISTRY}, year=2016, pages={59-66} }