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 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 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} }