ÖZ, E. 2021. The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish. International Journal of Food Science and Technology , vol.56, no.2 , 954-964.

ÖZ, E., (2021). The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish. International Journal of Food Science and Technology , vol.56, no.2, 954-964.

ÖZ, Emel. "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish," International Journal of Food Science and Technology , vol.56, no.2, 954-964, 2021

ÖZ, Emel. "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish." International Journal of Food Science and Technology , vol.56, no.2, pp.954-964, 2021

ÖZ, E. (2021) . "The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish." International Journal of Food Science and Technology , vol.56, no.2, pp.954-964.

@article{article, author={Emel ÖZ}, title={The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish}, journal={International Journal of Food Science and Technology}, year=2021, pages={954-964} }