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.
Revue:
Quality Assurance and Safety of Crops and Foods

ISSN: 1757-837X,  1757-8361

Année de publication: 2021

Volumen: 13

Número: 2

Pages: 67-78

Type: Article

DOI: 10.15586/QAS.V13I2.775 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus