Yayın:
Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product

Sadeleştirilmiş öğe sayfası
dc.contributor.authorKıvanç, Merih
dc.contributor.authorA. Akgül
dc.contributor.orcid0000-0002-8647-3428
dc.contributor.orcid0000-0003-4944-9995
dc.date.accessioned2025-11-13T12:14:05Z
dc.date.issued1991-01-01
dc.identifier.doihttps://doi.org/10.1002/food.19910350206
dc.identifier.endpage154
dc.identifier.issn0027-769X
dc.identifier.issue2
dc.identifier.openalexW2151966764
dc.identifier.startpage149
dc.identifier.urihttps://hdl.handle.net/11421/9383
dc.identifier.urihttps://doi.org/10.1002/food.19910350206
dc.identifier.volume35
dc.language.isoen
dc.relation.ispartofFood / Nahrung
dc.rightsrestrictedAccess
dc.subjectSpice
dc.subjectTurkish
dc.subjectNatural (archaeology)
dc.subjectProduct (mathematics)
dc.subjectFood science
dc.subjectBiology
dc.subjectGeography
dc.subjectEngineering
dc.subjectMathematics
dc.subjectElectrical engineering
dc.subjectArchaeology
dc.subject.sdg6
dc.titleEffect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

Dosyalar

Koleksiyonlar

Publications