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The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures

Fatih Öz, Mükerrem Kaya

1st International Congress of Traditional Foods from Adriatic to Caucasus ss. 1077 · Tekirdağ · 15.04.2010–17.04.2010 · 15.04.2010

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Öz, F., & Kaya, M. (2010). The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures. 1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ (ss. 1077).

BibTeX 
@inproceedings{oz2010-270164,
  author = {Öz, Fatih and Kaya, Mükerrem},
  title = {The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures},
  booktitle = {1st International Congress of Traditional Foods from Adriatic to Caucasus},
  address = {Tekirdağ},
  year = {2010},
  pages = {1077},
  url = {https://akademik.atauni.edu.tr/yayinlar/270164-the-effects-of-different-food-additives-and-fat-levels-on-formation-of}
}