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The evaluation of microbiological profile of some spices used in Turkish meat industry

dc.contributor.authorÇOLAK ÜZÜM, HİLAL
dc.contributor.authorBİNGÖL, ENVER BARIŞ
dc.contributor.authorAydın, Ali
dc.contributor.authorHampikyan, Hamparsun
dc.date.accessioned2021-03-03T13:40:58Z
dc.date.available2021-03-03T13:40:58Z
dc.identifier.citationHampikyan H., BİNGÖL E. B. , ÇOLAK ÜZÜM H., Aydın A., "The evaluation of microbiological profile of some spices used in Turkish meat industry", JOURNAL OF FOOD AGRICULTURE, cilt.7, ss.111-115, 2009
dc.identifier.issn1459-0255
dc.identifier.othervv_1032021
dc.identifier.otherav_35640265-c373-48d9-800b-d2f3a2be7bf1
dc.identifier.urihttp://hdl.handle.net/20.500.12627/40094
dc.language.isoeng
dc.subjectDoğa Bilimleri Genel
dc.subjectTemel Bilimler (SCI)
dc.subjectTemel Bilimler
dc.titleThe evaluation of microbiological profile of some spices used in Turkish meat industry
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD AGRICULTURE
dc.contributor.departmentBeykent Üniversitesi , ,
dc.identifier.volume7
dc.identifier.startpage111
dc.identifier.endpage115
dc.contributor.firstauthorID710209


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