Demir, T. Et Al. The Importance of Acrylamide Formation in Foods. 2020. In Theory and Research in Helath Sciences , Gece Kitaplığı, Ankara, 415-424.

Demir, T., Şahin, S., & Ağaoğlu, S., (2020). The Importance of Acrylamide Formation in Foods. Theory and Research in Helath Sciences (pp.415-424), Ankara: Gece Kitaplığı.

Demir, TUĞBA, SEYDA ŞAHİN, And SEMA AĞAOĞLU. "The Importance of Acrylamide Formation in Foods." In Theory and Research in Helath Sciences , 415-424. Ankara: Gece Kitaplığı, 2020

Demir, TUĞBA Et Al. "The Importance of Acrylamide Formation in Foods." Theory and Research in Helath Sciences , Gece Kitaplığı, 2020, pp.415-424.

Demir, T. Şahin, S. And Ağaoğlu, S. (2020) "The Importance of Acrylamide Formation in Foods", Theory and Research in Helath Sciences . Ankara: Gece Kitaplığı.

@bookchapter{bookchapter, author ={TUĞBA DEMİR Et Al. }, chaptertitle={The Importance of Acrylamide Formation in Foods}, booktitle={ Theory and Research in Helath Sciences}, publisher={Gece Kitaplığı}, city={Ankara},year={2020} }