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Bildiri Poster Uluslararası 2010

Heterocyclic aromatic amines in chicken cooked by different techniques to various levels

Fatih Öz, Güzin Kaban, M. KAYA

1st International Congress on Food Technology ss. 538 · Antalya · 03.11.2010–06.11.2010 · 03.11.2010

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Öz, F., Kaban, G., & KAYA, M. (2010). Heterocyclic aromatic amines in chicken cooked by different techniques to various levels. 1st International Congress on Food Technology, Antalya (ss. 538).

BibTeX 
@inproceedings{oz2010-270167,
  author = {Öz, Fatih and Kaban, Güzin and KAYA, M.},
  title = {Heterocyclic aromatic amines in chicken cooked by different techniques to various levels},
  booktitle = {1st International Congress on Food Technology},
  address = {Antalya},
  year = {2010},
  pages = {538},
  url = {https://akademik.atauni.edu.tr/yayinlar/270167-heterocyclic-aromatic-amines-in-chicken-cooked-by-different-techniques-to}
}