Cite
HARVARD Citation
Oz, F. et al. (n.d.). Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. Journal of food processing and preservation. 39 (6), pp. 583-590. [Online].
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Oz, F. et al. (n.d.). Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron. Journal of food processing and preservation. 39 (6), pp. 583-590. [Online].