OZ, F. Et Al. 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. FOOD CHEMISTRY , vol.104, no.1 , 67-72.

OZ, F., Kaban, G., & KAYA, M., (2007). Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. FOOD CHEMISTRY , vol.104, no.1, 67-72.

OZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout," FOOD CHEMISTRY , vol.104, no.1, 67-72, 2007

OZ, Fatih Et Al. "Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout." FOOD CHEMISTRY , vol.104, no.1, pp.67-72, 2007

OZ, F. Kaban, G. And KAYA, M. (2007) . "Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout." FOOD CHEMISTRY , vol.104, no.1, pp.67-72.

@article{article, author={Fatih ÖZ Et Al. }, title={Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout}, journal={FOOD CHEMISTRY}, year=2007, pages={67-72} }