Aykin, E. Et Al. 2016. Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.1 , 222-232.

Aykin, E., Arslan, S., DURAK, A., & ERBAŞ, M., (2016). Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.1, 222-232.

Aykin, ELİF Et Al. "Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.1, 222-232, 2016

Aykin, ELİF A. Et Al. "Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.1, pp.222-232, 2016

Aykin, E. Et Al. (2016) . "Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.1, pp.222-232.

@article{article, author={ELİF AYKIN DİNÇER Et Al. }, title={Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2016, pages={222-232} }