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Publications by H. Bozkurt
Effect of Ohmic Cooking Followed by an Infrared Cooking Method on Lipid Oxidation and Formation of Polycylic Aromatic Hydrocarbons (PAH) of Beef Muscle
Grasas y Aceites
Organic Chemistry
Food Science
Related publications
Effect of Interactions of PVC and Biomass Components on the Formation of Polycyclic Aromatic Hydrocarbons (PAH) During Fast Co-Pyrolysis
RSC Advances
Chemistry
Chemical Engineering
Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Loin Steak.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Polycyclic Aromatic Hydrocarbons and PAH-related DNA Adducts
Journal of Applied Genetics
Medicine
Genetics
Polycyclic Aromatic Hydrocarbons (PAH) Formation From the Pyrolysis of Different Municipal Solid Waste Fractions
Waste Management
Disposal
Waste Management
Formation of Polycyclic Aromatic Hydrocarbons in Beef and Lamb Kokorec: Effects of Different Animal Fats
International Journal of Food Properties
Food Science
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
Comprehensive Reviews in Food Science and Food Safety
Food Science
Effect of Mineral Nutrition on Cooking Quality of Lentils
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
Occurrence and Exposure to Polycyclic Aromatic Hydrocarbons and Their Derivatives in a Rural Chinese Home Through Biomass Fuelled Cooking
Environmental Pollution
Mutagenesis
Toxicology
Health
Medicine
Pollution
Studies on the Effect of Cooking on Nutritive Value of Feed
Nihon Chikusan Gakkaiho
