The Polycyclic aromatic hydrocarbons (PAHs) Occurence in Döner Kebap Cooked under Different Heating Sources

dc.contributor.author	ÇOLAK, Hilal
dc.contributor.author	Hampikyan, Hamparsun
dc.contributor.author	Bingöl, Begüm
dc.contributor.author	ÇETİN, Ömer
dc.contributor.author	BİNGÖL, Enver Barış
dc.date.accessioned	2021-03-04T18:18:52Z
dc.date.available	2021-03-04T18:18:52Z
dc.identifier.citation	ÇOLAK H., Hampikyan H., BİNGÖL E. B. , ÇETİN Ö., Bingöl B., "The Polycyclic aromatic hydrocarbons (PAHs) Occurence in Döner Kebap Cooked under Different Heating Sources", 15th International Nutrition & Diagnostics Conference – INDC 2015, Prag, Çek Cumhuriyeti, 5 - 08 Ekim 2015, ss.86
dc.identifier.other	vv_1032021
dc.identifier.other	av_8a06eedf-ffae-4317-b695-71390e5e30c9
dc.identifier.uri	http://hdl.handle.net/20.500.12627/93587
dc.language.iso	eng
dc.title	The Polycyclic aromatic hydrocarbons (PAHs) Occurence in Döner Kebap Cooked under Different Heating Sources
dc.type	Bildiri
dc.contributor.department	Beykent Üniversitesi , ,
dc.contributor.firstauthorID	710013

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