Articles by G. Kaban (2)

Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish

F. Oz, G. Kaban and M. Kaya

Journal of Animal and Veterinary Advances 9 ( 8 ): 1259 - 1264 , 2010

Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels

F. Oz, G. Kaban and M. Kaya

Journal of Animal and Veterinary Advances 9 ( 10 ): 1436 - 1440 , 2010

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