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Production of aflatoxins in sausage, salami, sucuk and kavurma

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorS. Sert
dc.contributor.authorİsmet Hasenekoğlu
dc.contributor.orcid0000-0002-8647-3428
dc.contributor.orcid0000-0003-2009-6874
dc.date.accessioned2025-11-13T12:13:04Z
dc.date.issued1992-01-01
dc.identifier.doihttps://doi.org/10.1002/food.19920360313
dc.identifier.endpage298
dc.identifier.issn0027-769X
dc.identifier.issue3
dc.identifier.openalexW1996071164
dc.identifier.startpage293
dc.identifier.urihttps://hdl.handle.net/11421/9330
dc.identifier.urihttps://doi.org/10.1002/food.19920360313
dc.identifier.volume36
dc.language.isoen
dc.relation.ispartofFood / Nahrung
dc.rightsrestrictedAccess
dc.subjectAflatoxin
dc.subjectAspergillus parasiticus
dc.subjectAspergillus flavus
dc.subjectFood science
dc.subjectAspergillus
dc.subjectMycotoxin
dc.subjectBiology
dc.subjectBotany
dc.subject.sdg2
dc.titleProduction of aflatoxins in sausage, salami, sucuk and kavurma
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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