Sahin, S. Et Al. 2007. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.15 , 2830-2836.

Sahin, S., Sumnu, G., & Oztop, M. H., (2007). Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.15, 2830-2836.

Sahin, SERPİL, SERVET GÜLÜM ŞÜMNÜ, And HALİL MECİT ÖZTOP. "Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.15, 2830-2836, 2007

Sahin, SERPİL Et Al. "Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.15, pp.2830-2836, 2007

Sahin, S. Sumnu, G. And Oztop, M. H. (2007) . "Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.87, no.15, pp.2830-2836.

@article{article, author={SERPİL ŞAHİN Et Al. }, title={Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2007, pages={2830-2836} }