ÖZKAN KARABACAK, A. Et Al. 2016. The use of alternative technologies to mitigate acrylamide formation in heat treated foods. First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , (Amsterdam, Netherlands).

ÖZKAN KARABACAK, A., TAMER, C. E., & ÇOPUR, Ö. U., (2016). The use of alternative technologies to mitigate acrylamide formation in heat treated foods . First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, Amsterdam, Netherlands

ÖZKAN KARABACAK, AZİME, CANAN ECE TAMER, And ÖMER UTKU ÇOPUR. "The use of alternative technologies to mitigate acrylamide formation in heat treated foods," First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, Amsterdam, Netherlands, 2016

ÖZKAN KARABACAK, AZİME Ö. Et Al. "The use of alternative technologies to mitigate acrylamide formation in heat treated foods." First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , Amsterdam, Netherlands, 2016

ÖZKAN KARABACAK, A. TAMER, C. E. And ÇOPUR, Ö. U. (2016) . "The use of alternative technologies to mitigate acrylamide formation in heat treated foods." First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety , Amsterdam, Netherlands.

@conferencepaper{conferencepaper, author={AZİME ÖZKAN KARABACAK Et Al. }, title={The use of alternative technologies to mitigate acrylamide formation in heat treated foods}, congress name={First Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety}, city={Amsterdam}, country={Netherlands}, year={2016}}