Dundar, A. Et Al. 2012. Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties. MEAT SCIENCE , vol.91, no.3 , 325-333.

Dundar, A., Saricoban, C., & YILMAZ, M. T., (2012). Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties. MEAT SCIENCE , vol.91, no.3, 325-333.

Dundar, Adnan, Cemalettin Saricoban, And Mustafa Tahsin YILMAZ. "Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties," MEAT SCIENCE , vol.91, no.3, 325-333, 2012

Dundar, Adnan Et Al. "Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties." MEAT SCIENCE , vol.91, no.3, pp.325-333, 2012

Dundar, A. Saricoban, C. And YILMAZ, M. T. (2012) . "Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties." MEAT SCIENCE , vol.91, no.3, pp.325-333.

@article{article, author={Adnan Dundar Et Al. }, title={Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties}, journal={MEAT SCIENCE}, year=2012, pages={325-333} }