Cita APA

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.

Citación estilo Chicago

Isleroglu, Hilal. Effect of Oven Cooking Method On Formation of Heterocyclic Amines and Quality Characteristics of Chicken Patties: : Steam Assisted Hybrid Oven Versus Convection Ovens.

Cita MLA

Isleroglu, Hilal. Effect of Oven Cooking Method On Formation of Heterocyclic Amines and Quality Characteristics of Chicken Patties: : Steam Assisted Hybrid Oven Versus Convection Ovens.