Savaş, A. And Öz, F. THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN. 2021. In Research & Reviews in Engineering - September, 2021 (Volume 1) , Gece Kitaplığı, Ankara, 29-48.

Savaş, A., & Öz, F., (2021). THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN. Research & Reviews in Engineering - September, 2021 (Volume 1) (pp.29-48), Ankara: Gece Kitaplığı.

Savaş, Adem, And Fatih ÖZ. "THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN." In Research & Reviews in Engineering - September, 2021 (Volume 1) , 29-48. Ankara: Gece Kitaplığı, 2021

Savaş, Adem And Öz, Fatih. "THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN." Research & Reviews in Engineering - September, 2021 (Volume 1) , Gece Kitaplığı, 2021, pp.29-48.

Savaş, A. And Öz, F. (2021) "THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN", Research & Reviews in Engineering - September, 2021 (Volume 1) . Ankara: Gece Kitaplığı.

@bookchapter{bookchapter, author ={Adem Savaş And author ={Fatih ÖZ}, chaptertitle={THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN}, booktitle={ Research & Reviews in Engineering - September, 2021 (Volume 1)}, publisher={Gece Kitaplığı}, city={Ankara},year={2021} }