ÖZ, E. 2020. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets. PLOS ONE , vol.15, no.1 .

ÖZ, E., (2020). Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets. PLOS ONE , vol.15, no.1.

ÖZ, Emel. "Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets," PLOS ONE , vol.15, no.1, 2020

ÖZ, Emel. "Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets." PLOS ONE , vol.15, no.1, 2020

ÖZ, E. (2020) . "Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets." PLOS ONE , vol.15, no.1.

@article{article, author={Emel ÖZ}, title={Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets}, journal={PLOS ONE}, year=2020}