Bildiri
Poster
Uluslararası
2013
The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.
The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus
ss. 295 · Struga · 24.10.2013–26.10.2013 · 24.10.2013
Atıf için künye
Öz, F., ÇELıK, T., KIZIL, M., & ZIKIROV, E. (2013). The effect of boiling on the formation of heterocyclic aromatic amines in goose meat. The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus, Struga (ss. 295).
BibTeX
@inproceedings{oz2013-270174,
author = {Öz, Fatih and ÇELıK, TUĞBA and KIZIL, M. and ZIKIROV, ELDOS},
title = {The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.},
booktitle = {The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus},
address = {Struga},
year = {2013},
pages = {295},
url = {https://akademik.atauni.edu.tr/yayinlar/270174-the-effect-of-boiling-on-the-formation-of-heterocyclic-aromatic-amines-in-goose}
}