ÖZ, F. Et Al. 2008. Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.. 1st International Congress of Seafood Technology , (İzmir, Turkey), 115-119.

ÖZ, F., KABAN, G., & KAYA, M., (2008). Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts. . 1st International Congress of Seafood Technology (pp.115-119). İzmir, Turkey

ÖZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.," 1st International Congress of Seafood Technology, İzmir, Turkey, 2008

ÖZ, Fatih Et Al. "Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.." 1st International Congress of Seafood Technology , İzmir, Turkey, pp.115-119, 2008

ÖZ, F. KABAN, G. And KAYA, M. (2008) . "Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.." 1st International Congress of Seafood Technology , İzmir, Turkey, pp.115-119.

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.}, congress name={1st International Congress of Seafood Technology}, city={İzmir}, country={Turkey}, year={2008}, pages={115-119} }