Kitap Bölümleri

Savaş A., Öz F. 2021.The Effect of Oven Bag Usage on The Formation Of Heterocyclic Aromatic Amines In Chicken Meat Cooked In Oven. in: Research & Reviews in Engineering – September, 2021 (Volume 1), Prof.Dr. Banu Nergis,Doç.Dr. Selahattin Bardak,Doç.Dr. Mahmut Kayar,Dr. Arif Furkan Mendi, Editor, Gece Kitaplığı, Ankara, pp.29-48.
Khan M. R., Deng R., Öz F. 2021. Current Developments and Trends in the Liquid Chromatography-Mass Spectrometry Study of Food Integrity and Authenticity. in: Chromatographic and Related Separation Techniques in Food Integrity and Authenticity, Oscar Nunez,Guillem Campmajo, Editor, World Scientific Publishing , London, pp.25-41.
ÖZ F., Kaya M. 2010. Et ve Et Ürünlerinde Yasal Düzenlemeler. in: Et ve Et Ürünlerinin Kalite Kontrolü, Merih KIVANÇ, Editor, Anadolu Üniversite Yayınları, Eskişehir, pp.194-221.