Oz, F. 2010. The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.17 , 2327-2332.

Oz, F., (2010). The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods. JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.17, 2327-2332.

Oz, Fatih. "The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods," JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.17, 2327-2332, 2010

Oz, Fatih. "The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.17, pp.2327-2332, 2010

Oz, F. (2010) . "The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods." JOURNAL OF ANIMAL AND VETERINARY ADVANCES , vol.9, no.17, pp.2327-2332.

@article{article, author={Fatih ÖZ}, title={The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods}, journal={JOURNAL OF ANIMAL AND VETERINARY ADVANCES}, year=2010, pages={2327-2332} }