Korkmaz, A. And Öz, F. 2020. Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. British Food Journal , vol.122, no.7 , 2105-2119.

Korkmaz, A., & Öz, F., (2020). Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. British Food Journal , vol.122, no.7, 2105-2119.

Korkmaz, Ahmet, And Fatih ÖZ. "Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines," British Food Journal , vol.122, no.7, 2105-2119, 2020

Korkmaz, Ahmet And Öz, Fatih. "Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines." British Food Journal , vol.122, no.7, pp.2105-2119, 2020

Korkmaz, A. And Öz, F. (2020) . "Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines." British Food Journal , vol.122, no.7, pp.2105-2119.

@article{article, author={Ahmet Korkmaz And author={Fatih ÖZ}, title={Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines}, journal={British Food Journal}, year=2020, pages={2105-2119} }