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.
Aldizkaria:
Quality Assurance and Safety of Crops and Foods

ISSN: 1757-837X,  1757-8361

Argitalpen urtea: 2021

Alea: 13

Zenbakia: 2

Orrialdeak: 67-78

Mota: Artikulua

DOI: 10.15586/QAS.V13I2.775 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus