Fencioglu, H. Et Al. 2022. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. FOODS , vol.11, no.20 .

Fencioglu, H., ÖZ, E., TURHAN, S., Proestos, C., & ÖZ, F., (2022). The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. FOODS , vol.11, no.20.

Fencioglu, Halenur Et Al. "The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak," FOODS , vol.11, no.20, 2022

Fencioglu, Halenur Et Al. "The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak." FOODS , vol.11, no.20, 2022

Fencioglu, H. Et Al. (2022) . "The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak." FOODS , vol.11, no.20.

@article{article, author={Halenur Fencioglu Et Al. }, title={The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak}, journal={FOODS}, year=2022}