HAZAR, F. Y. Et Al. 2017. The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.12 , 3892-3898.

HAZAR, F. Y., KABAN, G., & KAYA, M., (2017). The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.12, 3892-3898.

HAZAR, Fatma, Güzin KABAN, And Mükerrem KAYA. "The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.12, 3892-3898, 2017

HAZAR, Fatma Y. Et Al. "The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.12, pp.3892-3898, 2017

HAZAR, F. Y. KABAN, G. And KAYA, M. (2017) . "The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.54, no.12, pp.3892-3898.

@article{article, author={Fatma Yagmur HAZAR Et Al. }, title={The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2017, pages={3892-3898} }