A note on histamine levels in Turkish style fermented sausages

dc.contributor.authors	Ekici K, Şekeroğlu MR, Sancak YC, Noyan T
dc.date.accessioned	2020-02-27T07:23:46Z
dc.date.available	2020-02-27T07:23:46Z
dc.date.issued	2004
dc.identifier.citation	Ekici K, Şekeroğlu MR, Sancak YC, Noyan T (2004). A note on histamine levels in Turkish style fermented sausages. Meat Science , 68, 125-123
dc.identifier.uri	https://hdl.handle.net/20.500.12619/65673
dc.title	A note on histamine levels in Turkish style fermented sausages
dc.identifier.volume	68
dc.identifier.startpage	123
dc.identifier.endpage	125
dc.contributor.department	Sakarya Üniversitesi/Tıp Fakültesi/Temel Tıp Bilimleri Bölümü
dc.contributor.saüauthor	Şekeroğlu, Mehmet Ramazan
dc.relation.journal	Meat Science
dc.contributor.author	Şekeroğlu, Mehmet Ramazan