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

dc.date.accessioned	2020-10-21T06:45:03Z
dc.date.available	2020-10-21T06:45:03Z
dc.date.issued	2019
dc.date.issued	2019/01/17
dc.identifier.citation	Kolsarici N, Demirok Soncu E, Haskaraca G..Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Feb;36(2):225-235. doi: 10.1080/19440049.2018.1562230. Epub 2019 Jan 16.
dc.identifier.uri	http://doi.org/10.1080/19440049.2018.1562230
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71459
dc.description	PMID = 30650036
dc.relation.isversionof	10.1080/19440049.2018.1562230
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness
dc.type	article
dc.relation.journal	Food Addit Contam Part A Chem Anal Control Expo Risk Assess
dc.identifier.doi	10.1080/19440049.2018.1562230
dc.contributor.author	Özsaraç N
dc.contributor.author	Kolsarici N
dc.contributor.author	Demirok Soncu E
dc.contributor.author	Haskaraca G.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi