ARSLAN, M. Et Al. 2023. EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK. II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , (Sivas, Turkey).

ARSLAN, M., YILMAZ ORAL, Z. F., KABAN, G., & KAYA, M., (2023). EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK . II. INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Turkey

ARSLAN, MEHTAP Et Al. "EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK," II. INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Turkey, 2023

ARSLAN, MEHTAP Et Al. "EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK." II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , Sivas, Turkey, 2023

ARSLAN, M. Et Al. (2023) . "EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK." II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , Sivas, Turkey.

@conferencepaper{conferencepaper, author={MEHTAP ARSLAN Et Al. }, title={EFFECTS OF DIFFERENT FAT LEVEL AND COOKING TIMES ON THE FORMATION OF CARBOXYMETHYL-LYSINE IN HEAT-TREATED CHICKEN SUCUK}, congress name={II. INTERNATIONAL CONGRESS on FOOD RESEARCHES}, city={Sivas}, country={Turkey}, year={2023}}