Kilic Buyukkurt, O. Et Al. 2020. The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. POLYCYCLIC AROMATIC COMPOUNDS , vol.40, no.2 , 195-205.

Kilic Buyukkurt, O., AYKIN DİNÇER, E., Burak Cam, I., CANDAL, C., & ERBAŞ, M., (2020). The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. POLYCYCLIC AROMATIC COMPOUNDS , vol.40, no.2, 195-205.

Kilic Buyukkurt, Ozlem Et Al. "The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat," POLYCYCLIC AROMATIC COMPOUNDS , vol.40, no.2, 195-205, 2020

Kilic Buyukkurt, Ozlem K. Et Al. "The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat." POLYCYCLIC AROMATIC COMPOUNDS , vol.40, no.2, pp.195-205, 2020

Kilic Buyukkurt, O. Et Al. (2020) . "The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat." POLYCYCLIC AROMATIC COMPOUNDS , vol.40, no.2, pp.195-205.

@article{article, author={Ozlem Kilic Buyukkurt Et Al. }, title={The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat}, journal={POLYCYCLIC AROMATIC COMPOUNDS}, year=2020, pages={195-205} }