The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Sümer, Gülşah; Öz, Fatih

doi:10.3390/foods12071374

Makale Tam Makale Uluslararası 2023

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Gülşah Sümer, Fatih Öz

Foods Cilt 12 · Sayı 7 · Makale no 1374 · ss. 1–15 · 01.03.2023

DOI ile aç

Atıf için künye

Sümer, G., & Öz, F. (2023). The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods, 12(7), 1–15. https://doi.org/10.3390/foods12071374

BibTeX

@article{sumer2023-270119,
  author = {Sümer, Gülşah and Öz, Fatih},
  title = {The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality},
  journal = {Foods},
  year = {2023},
  volume = {12},
  number = {7},
  pages = {1--15},
  issn = {2304-8158},
  doi = {10.3390/foods12071374},
  url = {https://akademik.atauni.edu.tr/yayinlar/270119-the-effect-of-direct-and-indirect-barbecue-cooking-on-polycyclic-aromatic}
}