ÖZ, F. Et Al. 2010. Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.8 , 1259-1264.

ÖZ, F., KABAN, G., & KAYA, M. D., (2010). Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.8, 1259-1264.

ÖZ, Fatih, Güzin KABAN, And Muhammet Dursun KAYA. "Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish," JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.8, 1259-1264, 2010

ÖZ, Fatih Et Al. "Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.8, pp.1259-1264, 2010

ÖZ, F. KABAN, G. And KAYA, M. D. (2010) . "Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.8, pp.1259-1264.

@article{article, author={Fatih ÖZ Et Al. }, title={Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish}, journal={JOURNAL OF ANIMAL AND VETERINARY ADVANCES}, year=2010, pages={1259-1264} }