Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops.

@inproceedings{oz2010-270150,
  author = {Öz, Fatih and Kaya, Mükerrem},
  title = {Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops.},
  booktitle = {1st International Congress of Traditional Foods from Adriatic to Caucasus},
  year = {2010},
  url = {https://akademik.atauni.edu.tr/yayinlar/270150-effects-of-different-food-additives-and-frying-temperatures-on-the-formation-of}
}