Bulan, R. Et Al. 2020. Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020) , (Gaziantep, Turkey), 1197-1202.

Bulan, R., Aoudeh, E., & Öz, F., (2020). Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation . 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020) (pp.1197-1202). Gaziantep, Turkey

Bulan, Revşan, Eyad Aoudeh, And Fatih ÖZ. "Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation," 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 2020

Bulan, Revşan Et Al. "Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation." 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020) , Gaziantep, Turkey, pp.1197-1202, 2020

Bulan, R. Aoudeh, E. And Öz, F. (2020) . "Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation." 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020) , Gaziantep, Turkey, pp.1197-1202.

@conferencepaper{conferencepaper, author={Revşan Bulan Et Al. }, title={Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation}, congress name={2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020)}, city={Gaziantep}, country={Turkey}, year={2020}, pages={1197-1202} }