KOLSARICI, N. Et Al. 2013. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.. Second International Congress on Cocoa Coffee and Tea .

KOLSARICI, N., ÖZ, F., HASKARACA, G., & DEMİROK SONCU, E., (2013). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. . Second International Congress on Cocoa Coffee and Tea

KOLSARICI, NURAY Et Al. "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.," Second International Congress on Cocoa Coffee and Tea, 2013

KOLSARICI, NURAY Et Al. "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.." Second International Congress on Cocoa Coffee and Tea , 2013

KOLSARICI, N. Et Al. (2013) . "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.." Second International Congress on Cocoa Coffee and Tea .

@conferencepaper{conferencepaper, author={NURAY KOLSARICI Et Al. }, title={Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.}, congress name={Second International Congress on Cocoa Coffee and Tea}, city={}, country={}, year={2013}}