Bildiri
Özet Bildiri
Uluslararası
2020
The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods
Global Virtual Conference on Food Safety
ss. 1 · Texas · 13.05.2020 · 13.05.2020
Atıf için künye
Öz, E., & Öz, F. (2020). The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods. Global Virtual Conference on Food Safety, Texas (ss. 1).
BibTeX
@inproceedings{oz2020-262857,
author = {Öz, Emel and Öz, Fatih},
title = {The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods},
booktitle = {Global Virtual Conference on Food Safety},
address = {Texas},
year = {2020},
pages = {1},
url = {https://akademik.atauni.edu.tr/yayinlar/262857-the-relationship-between-heterocyclic-aromatic-amine-formation-and-cooking}
}