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Changes in microbial population numbers during the cooking process of doner kebabs

dc.contributor.authorBostan, Kamil
dc.contributor.authorAYDIN, Ali
dc.contributor.authorMURATOĞLU, Karlo
dc.contributor.authorYILMAZ EKER, Funda
dc.date.accessioned2021-03-04T14:14:52Z
dc.date.available2021-03-04T14:14:52Z
dc.identifier.citationBostan K., YILMAZ EKER F., MURATOĞLU K., AYDIN A., "Changes in microbial population numbers during the cooking process of doner kebabs", 57th ICoMST International Congress of Meat Science and Technology, Ghent, Belçika, 7 - 12 Ağustos 2011, ss.230
dc.identifier.othervv_1032021
dc.identifier.otherav_80829551-7258-4daa-bb74-279913341c78
dc.identifier.urihttp://hdl.handle.net/20.500.12627/87667
dc.language.isoeng
dc.titleChanges in microbial population numbers during the cooking process of doner kebabs
dc.typeBildiri
dc.contributor.departmentİstanbul Aydın Üniversitesi , ,
dc.contributor.firstauthorID625693


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