ÖZ, F. And KAYA, M. 2010. Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops. 1st International Congress of Traditional Foods from Adriatic to Caucasus , (Tekirdağ, Turkey), 1078.

ÖZ, F., & KAYA, M., (2010). Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops . 1st International Congress of Traditional Foods from Adriatic to Caucasus (pp.1078). Tekirdağ, Turkey

ÖZ, Fatih, And Mükerrem KAYA. "Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops," 1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 2010

ÖZ, Fatih And KAYA, Mükerrem. "Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops." 1st International Congress of Traditional Foods from Adriatic to Caucasus , Tekirdağ, Turkey, pp.1078, 2010

ÖZ, F. And KAYA, M. (2010) . "Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops." 1st International Congress of Traditional Foods from Adriatic to Caucasus , Tekirdağ, Turkey, p.1078.

@conferencepaper{conferencepaper, author={Fatih ÖZ And author={Mükerrem KAYA}, title={Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops}, congress name={1st International Congress of Traditional Foods from Adriatic to Caucasus}, city={Tekirdağ}, country={Turkey}, year={2010}, pages={1078} }