Haskaraca, G. Et Al. 2014. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International , vol.63 , 373-381.

Haskaraca, G., Demirok, E., Kolsarici, N., ÖZ, F., & Özsaraç, N., (2014). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International , vol.63, 373-381.

Haskaraca, G. Et Al. "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products," Food Research International , vol.63, 373-381, 2014

Haskaraca, G. Et Al. "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products." Food Research International , vol.63, pp.373-381, 2014

Haskaraca, G. Et Al. (2014) . "Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products." Food Research International , vol.63, pp.373-381.

@article{article, author={G. Haskaraca Et Al. }, title={Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products}, journal={Food Research International}, year=2014, pages={373-381} }