ÖZ, F. Et Al. 2015. Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. Journal of Food Processing and Preservation , vol.39, no.6 , 583-590.

ÖZ, F., CAKMAK, I. H., ZIKIROV, E., KIZIL, M., & Turhan, S., (2015). Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. Journal of Food Processing and Preservation , vol.39, no.6, 583-590.

ÖZ, Fatih Et Al. "Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron," Journal of Food Processing and Preservation , vol.39, no.6, 583-590, 2015

ÖZ, Fatih Et Al. "Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron." Journal of Food Processing and Preservation , vol.39, no.6, pp.583-590, 2015

ÖZ, F. Et Al. (2015) . "Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron." Journal of Food Processing and Preservation , vol.39, no.6, pp.583-590.

@article{article, author={Fatih ÖZ Et Al. }, title={Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron}, journal={Journal of Food Processing and Preservation}, year=2015, pages={583-590} }