ÖZ, F. Et Al. 2007. Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef. II. International Congress on Food and Nutrition , (İstanbul, Turkey), 216.

ÖZ, F., KABAN, G., & KAYA, M., (2007). Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef . II. International Congress on Food and Nutrition (pp.216). İstanbul, Turkey

ÖZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef," II. International Congress on Food and Nutrition, İstanbul, Turkey, 2007

ÖZ, Fatih Et Al. "Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef." II. International Congress on Food and Nutrition , İstanbul, Turkey, pp.216, 2007

ÖZ, F. KABAN, G. And KAYA, M. (2007) . "Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef." II. International Congress on Food and Nutrition , İstanbul, Turkey, p.216.

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef}, congress name={II. International Congress on Food and Nutrition}, city={İstanbul}, country={Turkey}, year={2007}, pages={216} }