SALLAN, S. Et Al. 2019. Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry , vol.288 , 341-346.

SALLAN, S., KABAN, G., & Kaya, M., (2019). Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry , vol.288, 341-346.

SALLAN, Selen, Güzin KABAN, And Mükerrem KAYA. "Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level," Food Chemistry , vol.288, 341-346, 2019

SALLAN, Selen Et Al. "Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level." Food Chemistry , vol.288, pp.341-346, 2019

SALLAN, S. KABAN, G. And Kaya, M. (2019) . "Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level." Food Chemistry , vol.288, pp.341-346.

@article{article, author={Selen SALLAN Et Al. }, title={Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level}, journal={Food Chemistry}, year=2019, pages={341-346} }