F. ÖZ And M. KAYA, "The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle," Journal of Food Processing and Preservation , vol.35, no.6, pp.806-812, 2011
ÖZ, F. And KAYA, M. 2011. The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle. Journal of Food Processing and Preservation , vol.35, no.6 , 806-812.
ÖZ, F., & KAYA, M., (2011). The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle. Journal of Food Processing and Preservation , vol.35, no.6, 806-812.
ÖZ, Fatih, And Mükerrem KAYA. "The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle," Journal of Food Processing and Preservation , vol.35, no.6, 806-812, 2011
ÖZ, Fatih And KAYA, Mükerrem. "The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle." Journal of Food Processing and Preservation , vol.35, no.6, pp.806-812, 2011
ÖZ, F. And KAYA, M. (2011) . "The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle." Journal of Food Processing and Preservation , vol.35, no.6, pp.806-812.
@article{article, author={Fatih ÖZ And author={Mükerrem KAYA}, title={The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle}, journal={Journal of Food Processing and Preservation}, year=2011, pages={806-812} }