ÖZ, F. And Yuzer, M. O. 2017. The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5 .

ÖZ, F., & Yuzer, M. O., (2017). The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5.

ÖZ, Fatih, And Mustafa Onur Yuzer. "The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017

ÖZ, Fatih And Yuzer, Mustafa O. . "The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017

ÖZ, F. And Yuzer, M. O. (2017) . "The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5.

@article{article, author={Fatih ÖZ And author={Mustafa Onur Yuzer}, title={The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}