ÖZ, F. And SEYYAR, E. 2016. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.15 , 3070-3082.

ÖZ, F., & SEYYAR, E., (2016). Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.15, 3070-3082.

ÖZ, Fatih, And Esra SEYYAR. "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.15, 3070-3082, 2016

ÖZ, Fatih And SEYYAR, Esra. "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.15, pp.3070-3082, 2016

ÖZ, F. And SEYYAR, E. (2016) . "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.15, pp.3070-3082.

@article{article, author={Fatih ÖZ And author={Esra SEYYAR}, title={Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2016, pages={3070-3082} }