Fencioglu, H.; Oz, E.; Turhan, S.; Proestos, C.; Oz, F.
The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods 2022, 11, 3251.
https://doi.org/10.3390/foods11203251
AMA Style
Fencioglu H, Oz E, Turhan S, Proestos C, Oz F.
The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods. 2022; 11(20):3251.
https://doi.org/10.3390/foods11203251
Chicago/Turabian Style
Fencioglu, Halenur, Emel Oz, Sadettin Turhan, Charalampos Proestos, and Fatih Oz.
2022. "The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak" Foods 11, no. 20: 3251.
https://doi.org/10.3390/foods11203251
APA Style
Fencioglu, H., Oz, E., Turhan, S., Proestos, C., & Oz, F.
(2022). The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods, 11(20), 3251.
https://doi.org/10.3390/foods11203251