Başaran, B. 2022. The effect of different orders of vegetables in frying on acrylamide levels. Türkiye Tarımsal Araştırmalar Dergisi , vol.9, no.1 , 49-59.

Başaran, B., (2022). The effect of different orders of vegetables in frying on acrylamide levels. Türkiye Tarımsal Araştırmalar Dergisi , vol.9, no.1, 49-59.

Başaran, BURHAN. "The effect of different orders of vegetables in frying on acrylamide levels," Türkiye Tarımsal Araştırmalar Dergisi , vol.9, no.1, 49-59, 2022

Başaran, BURHAN. "The effect of different orders of vegetables in frying on acrylamide levels." Türkiye Tarımsal Araştırmalar Dergisi , vol.9, no.1, pp.49-59, 2022

Başaran, B. (2022) . "The effect of different orders of vegetables in frying on acrylamide levels." Türkiye Tarımsal Araştırmalar Dergisi , vol.9, no.1, pp.49-59.

@article{article, author={BURHAN BAŞARAN}, title={The effect of different orders of vegetables in frying on acrylamide levels}, journal={Türkiye Tarımsal Araştırmalar Dergisi}, year=2022, pages={49-59} }