ÖZ, F. Et Al. 2013. The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.. 59th ICOMST, International Congress of Meat Science and Technology , (İzmir, Turkey), 86.

ÖZ, F., ÇELıK, T., KIZIL, M., & ZIKIROV, E., (2013). The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat. . 59th ICOMST, International Congress of Meat Science and Technology (pp.86). İzmir, Turkey

ÖZ, Fatih Et Al. "The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.," 59th ICOMST, International Congress of Meat Science and Technology, İzmir, Turkey, 2013

ÖZ, Fatih Et Al. "The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.." 59th ICOMST, International Congress of Meat Science and Technology , İzmir, Turkey, pp.86, 2013

ÖZ, F. Et Al. (2013) . "The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.." 59th ICOMST, International Congress of Meat Science and Technology , İzmir, Turkey, p.86.

@conferencepaper{conferencepaper, author={Fatih ÖZ Et Al. }, title={The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.}, congress name={59th ICOMST, International Congress of Meat Science and Technology}, city={İzmir}, country={Turkey}, year={2013}, pages={86} }