Sümer, G. And Öz, F. 2023. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. FOODS , vol.12, no.7 , 1-15.

Sümer, G., & Öz, F., (2023). The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. FOODS , vol.12, no.7, 1-15.

Sümer, Gülşah, And Fatih ÖZ. "The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality," FOODS , vol.12, no.7, 1-15, 2023

Sümer, Gülşah And Öz, Fatih. "The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality." FOODS , vol.12, no.7, pp.1-15, 2023

Sümer, G. And Öz, F. (2023) . "The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality." FOODS , vol.12, no.7, pp.1-15.

@article{article, author={Gülşah Sümer And author={Fatih ÖZ}, title={The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality}, journal={FOODS}, year=2023, pages={1-15} }