Bildiri
Poster
Uluslararası
2013
The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.
59th ICOMST, International Congress of Meat Science and Technology
ss. 86 · İzmir · 18.08.2013–23.08.2013 · 18.08.2013
Atıf için künye
Öz, F., ÇELıK, T., KIZIL, M., & ZIKIROV, E. (2013). The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat. 59th ICOMST, International Congress of Meat Science and Technology, İzmir (ss. 86).
BibTeX
@inproceedings{oz2013-270229,
author = {Öz, Fatih and ÇELıK, TUĞBA and KIZIL, M. and ZIKIROV, ELDOS},
title = {The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.},
booktitle = {59th ICOMST, International Congress of Meat Science and Technology},
address = {İzmir},
year = {2013},
pages = {86},
url = {https://akademik.atauni.edu.tr/yayinlar/270229-the-effect-of-microwave-cooking-on-the-formation-of-heterocyclic-aromatic-amines}
}