ÖZ, F. And CAKMAK, I. H. 2016. The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65 , 1031-1037.

ÖZ, F., & CAKMAK, I. H., (2016). The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, 1031-1037.

ÖZ, Fatih, And Isa Han CAKMAK. "The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, 1031-1037, 2016

ÖZ, Fatih And CAKMAK, Isa H. . "The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, pp.1031-1037, 2016

ÖZ, F. And CAKMAK, I. H. (2016) . "The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.65, pp.1031-1037.

@article{article, author={Fatih ÖZ And author={Isa Han CAKMAK}, title={The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={1031-1037} }