Isleroglu, H. Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: : steam assisted hybrid oven versus convection ovens.
Chicago Style CitationIsleroglu, Hilal. Effect of Oven Cooking Method On Formation of Heterocyclic Amines and Quality Characteristics of Chicken Patties: : Steam Assisted Hybrid Oven Versus Convection Ovens.
MLA CitationIsleroglu, Hilal. Effect of Oven Cooking Method On Formation of Heterocyclic Amines and Quality Characteristics of Chicken Patties: : Steam Assisted Hybrid Oven Versus Convection Ovens.
Warning: These citations may not always be 100% accurate.