DİNÇER, Burhan2019-04-182019-04-181300-0861http://hdl.handle.net/20.500.12575/58228https://doi.org/10.1501/Vetfak_0000001071THE EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSING