Bulan, R. And Öz, F. 2021. The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball. 2nd International / 12th National Food Engineering Congress , (Ankara, Turkey), 102-108.

Bulan, R., & Öz, F., (2021). The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball . 2nd International / 12th National Food Engineering Congress (pp.102-108). Ankara, Turkey

Bulan, Revşan, And Fatih ÖZ. "The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball," 2nd International / 12th National Food Engineering Congress, Ankara, Turkey, 2021

Bulan, Revşan And Öz, Fatih. "The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball." 2nd International / 12th National Food Engineering Congress , Ankara, Turkey, pp.102-108, 2021

Bulan, R. And Öz, F. (2021) . "The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball." 2nd International / 12th National Food Engineering Congress , Ankara, Turkey, pp.102-108.

@conferencepaper{conferencepaper, author={Revşan Bulan And author={Fatih ÖZ}, title={The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball}, congress name={2nd International / 12th National Food Engineering Congress}, city={Ankara}, country={Turkey}, year={2021}, pages={102-108} }