Keskin Alkaç, Z. Et Al. 2024. Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat. JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.12, no.7 , 349-354.

Keskin Alkaç, Z., Dağoğlu, İ., Korkak, F. A., Kazdal, S. M., & Dağ, A., (2024). Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat. JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.12, no.7, 349-354.

Keskin Alkaç, Zeliha Et Al. "Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat," JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.12, no.7, 349-354, 2024

Keskin Alkaç, Zeliha K. Et Al. "Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat." JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.12, no.7, pp.349-354, 2024

Keskin Alkaç, Z. Et Al. (2024) . "Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat." JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.12, no.7, pp.349-354.

@article{article, author={Zeliha Keskin Alkaç Et Al. }, title={Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat}, journal={JOURNAL OF FOOD AND NUTRITION RESEARCH}, year=2024, pages={349-354} }