BAŞARAN, B. And TÜRK, H. 2021. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.104 .

BAŞARAN, B., & TÜRK, H., (2021). The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.104.

BAŞARAN, BURHAN, And Hülya TÜRK. "The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.104, 2021

BAŞARAN, BURHAN And TÜRK, Hülya. "The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.104, 2021

BAŞARAN, B. And TÜRK, H. (2021) . "The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.104.

@article{article, author={BURHAN BAŞARAN And author={Hülya TÜRK}, title={The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2021}