Açık Akademik Arşiv Sistemi

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Özsaraç N; Kolsarici N; Demirok Soncu E; Haskaraca G.
URI: http://doi.org/10.1080/19440049.2018.1562230
https://hdl.handle.net/20.500.12619/71459
Date: 2019
2019/01/17

Description:

PMID = 30650036

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