Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.

@inproceedings{oz2007-270177,
  author = {Öz, Fatih and Kaban, Güzin and Kaya, Mükerrem},
  title = {Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.},
  booktitle = {2nd International Food and Nutrition Congress},
  year = {2007},
  url = {https://akademik.atauni.edu.tr/yayinlar/270177-effects-of-different-cooking-procedures-on-the-formation-of-heterocyclic}
}