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

dc.contributor.authorDİNÇER, Burhan
dc.date.accessioned2019-04-18T11:52:36Z
dc.date.available2019-04-18T11:52:36Z
dc.identifier.issn1300-0861
dc.identifier.urihttp://hdl.handle.net/20.500.12575/58228
dc.identifier.urihttps://doi.org/10.1501/Vetfak_0000001071
dc.relationAnkara Üniversitesi Veteriner Fakültesitr_TR
dc.relation.isversionof10.1501/Vetfak_0000001071
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.titleTHE EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSINGtr_TR

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
7348.pdf
Size:
535.96 KB
Format:
Adobe Portable Document Format
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Plain Text
Description: