Doğan, İ. S. And Meral, R. 2005. The importance of acrylamid formation in fried, baked and cooked foods. Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork , (İstanbul, Turkey), 145.

Doğan, İ. S., & Meral, R., (2005). The importance of acrylamid formation in fried, baked and cooked foods . Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork (pp.145). İstanbul, Turkey

Doğan, İsmail, And Raciye Meral. "The importance of acrylamid formation in fried, baked and cooked foods," Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork, İstanbul, Turkey, 2005

Doğan, İsmail S. And Meral, Raciye. "The importance of acrylamid formation in fried, baked and cooked foods." Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork , İstanbul, Turkey, pp.145, 2005

Doğan, İ. S. And Meral, R. (2005) . "The importance of acrylamid formation in fried, baked and cooked foods." Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork , İstanbul, Turkey, p.145.

@conferencepaper{conferencepaper, author={İsmail Sait Doğan And author={Raciye Meral}, title={The importance of acrylamid formation in fried, baked and cooked foods}, congress name={Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork}, city={İstanbul}, country={Turkey}, year={2005}, pages={145} }