NURAY, M. And ÖZ, F. 2019. The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.7 , 3538-3547.

NURAY, M., & ÖZ, F., (2019). The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.7, 3538-3547.

NURAY, Meryem, And Fatih ÖZ. "The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.7, 3538-3547, 2019

NURAY, Meryem And ÖZ, Fatih. "The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.7, pp.3538-3547, 2019

NURAY, M. And ÖZ, F. (2019) . "The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.7, pp.3538-3547.

@article{article, author={Meryem NURAY And author={Fatih ÖZ}, title={The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2019, pages={3538-3547} }