Determination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique

dc.contributor.author	ÇİFTÇİOĞLU, GÜRHAN RAİF
dc.contributor.author	AKSU, HARUN
dc.contributor.author	ÖZGEN ARUN, ÖZGE
dc.contributor.author	AYDIN, ALI
dc.contributor.author	Vural, Aydın
dc.date.accessioned	2021-03-04T08:28:49Z
dc.date.available	2021-03-04T08:28:49Z
dc.date.issued	2007
dc.identifier.citation	ÖZGEN ARUN Ö., AYDIN A., Vural A., ÇİFTÇİOĞLU G. R. , AKSU H., "Determination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique", Medycyna Wet, cilt.63, sa.10, ss.1181-1183, 2007
dc.identifier.other	vv_1032021
dc.identifier.other	av_6381597d-e106-4395-a185-7668d8e109c5
dc.identifier.uri	http://hdl.handle.net/20.500.12627/69274
dc.language.iso	eng
dc.subject	Mikrobiyoloji
dc.subject	Yaşam Bilimleri
dc.subject	Temel Bilimler
dc.subject	Yaşam Bilimleri (LIFE)
dc.title	Determination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique
dc.type	Makale
dc.relation.journal	Medycyna Wet
dc.contributor.department	Dicle Üniversitesi , ,
dc.identifier.volume	63
dc.identifier.issue	10
dc.identifier.startpage	1181
dc.identifier.endpage	1183
dc.contributor.firstauthorID	434676

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