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Microbiological quality and portion analysis of döner sandwiches

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dc.contributor.authorOMURTAG KORKMAZ, BURCU İREM
dc.contributor.authorRAYAMAN, ERKAN
dc.contributor.authorRAYAMAN, PERVİN
dc.contributor.authorSOYOĞUL GÜRER, ÜMRAN
dc.contributor.authorsOMURTAG KORKMAZ B. İ., RAYAMAN E., RAYAMAN P., SOYOĞUL GÜRER Ü.
dc.date.accessioned2023-12-11T08:46:37Z
dc.date.accessioned2026-01-11T19:18:19Z
dc.date.available2023-12-11T08:46:37Z
dc.date.issued2017-03-01
dc.identifier.citationOMURTAG KORKMAZ B. İ., RAYAMAN E., RAYAMAN P., SOYOĞUL GÜRER Ü., "Microbiological quality and portion analysis of döner sandwiches", FLEISHWIRTHSCHAFT international, cilt.3, ss.46-49, 2017
dc.identifier.endpage49
dc.identifier.startpage46
dc.identifier.urihttps://hdl.handle.net/11424/295532
dc.identifier.volume3
dc.language.isoeng
dc.relation.ispartofFLEISHWIRTHSCHAFT international
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleMicrobiological quality and portion analysis of döner sandwiches
dc.typearticle
dspace.entity.typePublication

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