Bildiri
Poster
Uluslararası
2013
Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.
Second International Congress on Cocoa Coffee and Tea
09.10.2013–11.10.2013 · 09.10.2013
Atıf için künye
KOLSARICI, N., Öz, F., HASKARACA, G., & DEMİROK SONCU, E. (2013). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Second International Congress on Cocoa Coffee and Tea.
BibTeX
@inproceedings{kolsarici2013-270218,
author = {KOLSARICI, NURAY and Öz, Fatih and HASKARACA, GÜLİZ and DEMİROK SONCU, EDA},
title = {Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products.},
booktitle = {Second International Congress on Cocoa Coffee and Tea},
year = {2013},
url = {https://akademik.atauni.edu.tr/yayinlar/270218-effect-of-green-tea-extract-and-microwave-pre-cooking-on-the-formation-of}
}