ÖZ, F. Et Al. 2010. Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9 , 1345-1350.

ÖZ, F., KABAN, G., & KAYA, M., (2010). Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, 1345-1350.

ÖZ, Fatih, Güzin KABAN, And Mükerrem KAYA. "Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, 1345-1350, 2010

ÖZ, Fatih Et Al. "Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, pp.1345-1350, 2010

ÖZ, F. KABAN, G. And KAYA, M. (2010) . "Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, pp.1345-1350.

@article{article, author={Fatih ÖZ Et Al. }, title={Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={1345-1350} }