AYKIN, E. Et Al. 2016. Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef. The Food Factor I Barcelona Conference , (Barcelona, Spain), 317.

AYKIN, E., KILIÇ, Ö., ÇAM, İ. B., & ERBAŞ, M., (2016). Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef . The Food Factor I Barcelona Conference (pp.317). Barcelona, Spain

AYKIN, ELİF Et Al. "Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef," The Food Factor I Barcelona Conference, Barcelona, Spain, 2016

AYKIN, ELİF A. Et Al. "Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef." The Food Factor I Barcelona Conference , Barcelona, Spain, pp.317, 2016

AYKIN, E. Et Al. (2016) . "Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef." The Food Factor I Barcelona Conference , Barcelona, Spain, p.317.

@conferencepaper{conferencepaper, author={ELİF AYKIN DİNÇER Et Al. }, title={Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef}, congress name={The Food Factor I Barcelona Conference}, city={Barcelona}, country={Spain}, year={2016}, pages={317} }