Savaş, A. Et Al. 2023. Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines. SEPARATIONS , vol.10 , 29-42.

Savaş, A., Ekiz, E., Elbir, Z., Savaş, B. D., Proestos, C., Elobeid, T., ... Khan, M. R.(2023). Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines. SEPARATIONS , vol.10, 29-42.

Savaş, Adem Et Al. "Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines," SEPARATIONS , vol.10, 29-42, 2023

Savaş, Adem Et Al. "Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines." SEPARATIONS , vol.10, pp.29-42, 2023

Savaş, A. Et Al. (2023) . "Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines." SEPARATIONS , vol.10, pp.29-42.

@article{article, author={Adem Savaş Et Al. }, title={Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines}, journal={SEPARATIONS}, year=2023, pages={29-42} }