Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.

@inproceedings{oz2008-270201,
  author = {Öz, Fatih and Kaban, Güzin and Kaya, Mükerrem},
  title = {Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.},
  booktitle = {1st International Congress of Seafood Technology},
  address = {İzmir},
  year = {2008},
  pages = {115--119},
  url = {https://akademik.atauni.edu.tr/yayinlar/270201-effects-of-different-cooking-procedures-and-levels-on-the-formation-of}
}