Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

Öz, Fatih; CAKMAK, Isa Han; ZIKIROV, Eldos; KIZIL, MEVLÜDE; Turhan, Sadettin

doi:10.1111/jfpp.12264

Makale Tam Makale Uluslararası 2015

Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

Fatih Öz, Isa Han CAKMAK, Eldos ZIKIROV, MEVLÜDE KIZIL, Sadettin Turhan

JOURNAL OF FOOD PROCESSING AND PRESERVATION Cilt 39 · Sayı 6 · ss. 583–590 · 01.12.2015

DOI ile aç

Atıf için künye

Öz, F., CAKMAK, I. H., ZIKIROV, E., KIZIL, M., & Turhan, S. (2015). Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 39(6), 583–590. https://doi.org/10.1111/jfpp.12264

BibTeX

@article{oz2015-270129,
  author = {Öz, Fatih and CAKMAK, Isa Han and ZIKIROV, Eldos and KIZIL, MEVLÜDE and Turhan, Sadettin},
  title = {Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron},
  journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
  year = {2015},
  volume = {39},
  number = {6},
  pages = {583--590},
  issn = {0145-8892},
  doi = {10.1111/jfpp.12264},
  url = {https://akademik.atauni.edu.tr/yayinlar/270129-heterocyclic-aromatic-amine-contents-of-kavurma-commercially-cooked-in-steam-and}
}