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The effect of washing and cooking on residue levels of shrimp treated with 4-hexylresorcinol

dc.contributor.authorÖzden, Özkan
dc.contributor.authorSelçuk, Arif
dc.date.accessioned2021-03-05T11:43:51Z
dc.date.available2021-03-05T11:43:51Z
dc.date.issued2017
dc.identifier.citationSelçuk A., Özden Ö., "The effect of washing and cooking on residue levels of shrimp treated with 4-hexylresorcinol", Journal of Food and Health Science, cilt.3, ss.42-48, 2017
dc.identifier.issn2149-0473
dc.identifier.otherav_a99c77a8-6dc4-4e5d-913b-e78ab4435bcd
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/113295
dc.identifier.urihttps://doi.org/10.3153/jfhs17006
dc.identifier.urihttp://dergipark.gov.tr/download/article-file/273354
dc.language.isotur
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectMühendislik, Bilişim ve Teknoloji (ENG)
dc.subjectTarımsal Bilimler
dc.subjectMühendislik ve Teknoloji
dc.titleThe effect of washing and cooking on residue levels of shrimp treated with 4-hexylresorcinol
dc.typeMakale
dc.relation.journalJournal of Food and Health Science
dc.contributor.departmentDiğer Kurumlar , ,
dc.identifier.volume3
dc.identifier.issue2
dc.identifier.startpage42
dc.identifier.endpage48
dc.contributor.firstauthorID2487021


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