The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs

Basit Öğe Kaydı
dc.contributor.authorKARSLIOĞLU OKAY BETÜL
dc.contributor.authorKOLSARICI NURAY
dc.date.accessioned2026-06-12T11:48:18Z
dc.date.issued2022
dc.descriptionSCI-Expanded | Q:Q2 | YÖK-Özgeçmiş
dc.identifier.doi10.1080/10406638.2022.2067879
dc.identifier.issn1040-6638
dc.identifier.urihttps://hdl.handle.net/20.500.11782/5669
dc.relation.ispartofPolycyclic Aromatic Compounds
dc.titleThe Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs
dspace.entity.typePublication

Dosyalar

Koleksiyon

Gastronomi ve Mutfak Sanatları- Makale Koleksiyonu