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Effect of dietary unsaturated fats on oxidative stability of sheep meat

dc.contributor.authorDEMİREL, GÜLCAN
dc.date.accessioned2021-03-03T19:35:10Z
dc.date.available2021-03-03T19:35:10Z
dc.identifier.citationDEMİREL G., "Effect of dietary unsaturated fats on oxidative stability of sheep meat", Joint Scientific Symposium of the Veterinary Faculties of Ludwig Maximilians Universitat München and Istanbul University, Münih, Almanya, 23 - 27 Haziran 2004, ss.25
dc.identifier.othervv_1032021
dc.identifier.otherav_555f6039-8b3d-4c54-b37c-cc7baee7df8c
dc.identifier.urihttp://hdl.handle.net/20.500.12627/60354
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleEffect of dietary unsaturated fats on oxidative stability of sheep meat
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID608704


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