APA

Özsaraç N., Kolsarici N., Demirok Soncu E. & Haskaraca G. (20190412). Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Chicago

Özsaraç Nesrin, Kolsarici Nuray, Demirok Soncu Eda and Haskaraca Güliz. 20190412. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Harvard

Özsaraç N., Kolsarici N., Demirok Soncu E. and Haskaraca G. (20190412). Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

MLA

Özsaraç Nesrin, Kolsarici Nuray, Demirok Soncu Eda and Haskaraca Güliz. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 20190412.