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Bildiri Poster Uluslararası 2010

Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.

Fatih Öz, Güzin Kaban, Mükerrem Kaya

1st International Congress on Food Technology ss. 537 · Antalya · 03.11.2010–06.11.2010 · 03.11.2010

Atıf için künye

Öz, F., Kaban, G., & Kaya, M. (2010). Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels. 1st International Congress on Food Technology, Antalya (ss. 537).

BibTeX 
@inproceedings{oz2010-270155,
  author = {Öz, Fatih and Kaban, Güzin and Kaya, Mükerrem},
  title = {Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.},
  booktitle = {1st International Congress on Food Technology},
  address = {Antalya},
  year = {2010},
  pages = {537},
  url = {https://akademik.atauni.edu.tr/yayinlar/270155-heterocyclic-aromatic-amines-in-rainbow-trout-cooked-by-different-methods-to}
}