Haskaraca, G. Et Al. 2017. Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6 .

Haskaraca, G., Soncu, E. D., Kolsarici, N., ÖZ, F., & Juneja, V. K., (2017). Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6.

Haskaraca, Guliz Et Al. "Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017

Haskaraca, Guliz Et Al. "Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017

Haskaraca, G. Et Al. (2017) . "Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6.

@article{article, author={Guliz Haskaraca Et Al. }, title={Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}