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Probiotic Foods From Past To Present In Anatolian Culture

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dc.contributor.authorİÇEN, HAYRUNİSA
dc.contributor.authorKARĞIN, DİCLE
dc.contributor.authorAKDUMAN, GÜL
dc.contributor.authorsİçen H., Karğın D., Akduman G., Güneş F. E.
dc.date.accessioned2022-09-29T13:14:50Z
dc.date.available2022-09-29T13:14:50Z
dc.date.issued2016-09-07
dc.identifier.citationİçen H., Karğın D., Akduman G., Güneş F. E. , \"Probiotic Foods From Past To Present In Anatolian Culture\", 17th International Congress of Dietetics, Granada, İspanya, 7 - 10 Eylül 2016, cilt.20, ss.549-550
dc.identifier.doi10.14306/renhyd.20.0.285
dc.identifier.endpage550
dc.identifier.startpage549
dc.identifier.urihttps://renhyd.org/index.php/renhyd/article/view/285
dc.identifier.urihttps://hdl.handle.net/11424/281971
dc.language.isoeng
dc.relation.ispartof17th International Congress of Dietetics
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSağlık Bilimleri
dc.subjectHealth Sciences
dc.subjectKlinik Tıp (MED)
dc.subjectClinical Medicine (MED)
dc.titleProbiotic Foods From Past To Present In Anatolian Culture
dc.typeconferenceObject
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscovery12d19faf-82a3-4d81-9e92-e562aedfbd54

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