APA (7th ed.) Citation

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. MDPI AG.

Chicago Style (17th ed.) Citation

Fencioglu, Halenur, Emel Oz, Sadettin Turhan, Charalampos Proestos, and Fatih Oz. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. MDPI AG, 2022.

MLA (9th ed.) Citation

Fencioglu, Halenur, et al. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. MDPI AG, 2022.