CAN, Ö. P. And DEMİR, A. 2022. The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province. Harran Tarım ve Gıda Bilimleri Dergisi , vol.43 , 266-272.

CAN, Ö. P., & DEMİR, A., (2022). The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province. Harran Tarım ve Gıda Bilimleri Dergisi , vol.43, 266-272.

CAN, ÖZLEM, And AYŞEGÜL DEMİR. "The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province," Harran Tarım ve Gıda Bilimleri Dergisi , vol.43, 266-272, 2022

CAN, ÖZLEM P. And DEMİR, AYŞEGÜL. "The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province." Harran Tarım ve Gıda Bilimleri Dergisi , vol.43, pp.266-272, 2022

CAN, Ö. P. And DEMİR, A. (2022) . "The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province." Harran Tarım ve Gıda Bilimleri Dergisi , vol.43, pp.266-272.

@article{article, author={ÖZLEM PELİN CAN And author={AYŞEGÜL DEMİR}, title={The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province}, journal={Harran Tarım ve Gıda Bilimleri Dergisi}, year=2022, pages={266-272} }