Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

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dc.contributor.authorLiman, Bilal Cem
dc.date.accessioned2019-04-18T13:44:36Z
dc.date.available2019-04-18T13:44:36Z
dc.description.indexTrdizin
dc.description.indexScopus
dc.identifier.endpage016tr_TR
dc.identifier.issn1300-0861
dc.identifier.startpage013tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/59595
dc.identifier.urihttps://doi.org/10.1501/Vetfak_0000002651
dc.relationAnkara Üniversitesi Veteriner Fakültesitr_TR
dc.relation.isversionof10.1501/Vetfak_0000002651
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.titleEffects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissuestr_TR

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