Industrial and Culinary Practice Effects on Biologically Active Polyamines Level in Turkey Meat

  1. Bashiry, M.
  2. Hosseini, H.
  3. Mohammadi, A.
  4. Sadeghi, E.
  5. Karimian-Khosroshahi, N.
  6. Barba, F.J.
  7. Khaneghah, A.M.
Zeitschrift:
Quality Assurance and Safety of Crops and Foods

ISSN: 1757-837X,  1757-8361

Datum der Publikation: 2021

Ausgabe: 13

Nummer: 2

Seiten: 67-78

Art: Artikel

DOI: 10.15586/QAS.V13I2.775 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus