Microbial quality, and effect of cooking on survival of Salmonella, in Kokariç

Articles > Article · 1991

Authors: Deniz Göktan, Günnur Tunçel, Sertaç Ceylan

Meat Science, International, 1991, vol 29, pp 375-381

DOI: 10.1016/0309-1740(91)90015-i

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