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1
The effect of heat processing and ph on pcr detection of genetically modified (gm) soy in meat products by ARUN ÖÖ, MURATOĞLU K, YILMAZ EKER F
Published 2014-09-01
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2
Pcr detection of soy protein in ready to eat meat doners by MURATOGLU K, YILMAZ EKER F, OZGEN ARUN O
Published 2016-07-01
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3
Presence of salmonella spp., listeria monocytogenes, escherichia coli o157 and nitrate-nitrite residue levels in turkish traditional fermented meat products (sucuk and pastırma) by BÜYÜKÜNAL SK, ŞAKAR FŞ, TURHAN İ, ERGİNBAŞ Ç, SANDIKÇI ALTUNATMAZ S, YILMAZ AKSU F, YILMAZ EKER F, KAHRAMAN T
Published 2016-03-01
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