Uzun, I. And Öz, F. 2021. Effect of basil use in meatball production on heterocyclic aromatic amine formation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.8 , 3001-3009.

Uzun, I., & Öz, F., (2021). Effect of basil use in meatball production on heterocyclic aromatic amine formation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.8, 3001-3009.

Uzun, Idil, And Fatih ÖZ. "Effect of basil use in meatball production on heterocyclic aromatic amine formation," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.8, 3001-3009, 2021

Uzun, Idil And Öz, Fatih. "Effect of basil use in meatball production on heterocyclic aromatic amine formation." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.8, pp.3001-3009, 2021

Uzun, I. And Öz, F. (2021) . "Effect of basil use in meatball production on heterocyclic aromatic amine formation." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.8, pp.3001-3009.

@article{article, author={Idil Uzun And author={Fatih ÖZ}, title={Effect of basil use in meatball production on heterocyclic aromatic amine formation}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2021, pages={3001-3009} }