THE EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSING

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http://hdl.handle.net/20.500.12575/58228
 https://doi.org/10.1501/Vetfak_0000001071

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Cilt:34 Sayı:01 (1987)