ÖZ, F. Et Al. 2017. EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.4 .

ÖZ, F., ZAMAN, A., & Kaya, M., (2017). EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.4.

ÖZ, Fatih, Ali ZAMAN, And Mükerrem KAYA. "EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.4, 2017

ÖZ, Fatih Et Al. "EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.4, 2017

ÖZ, F. ZAMAN, A. And Kaya, M. (2017) . "EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.4.

@article{article, author={Fatih ÖZ Et Al. }, title={EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}