Investigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)

dc.authorid0000-0003-1116-0934
dc.authorid0000-0002-4277-2127
dc.authorscopusid23666812800
dc.authorscopusid6506175498
dc.authorscopusid37045784900
dc.authorscopusid12786048300
dc.authorscopusid56272340100
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidCOŞKUNTUNA, Levend/ABA-3378-2020
dc.authorwosidGEÇGEL, ÜNAL/AAC-9487-2019
dc.contributor.authorCoşkuntuna, Levent
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorGecgel, Unal
dc.contributor.authorDülger, Gizem Çagla
dc.date.accessioned2022-05-11T14:14:20Z
dc.date.available2022-05-11T14:14:20Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Ekonomisi Bölümü
dc.description.abstract[No Abstract Available]
dc.identifier.doi10.1007/s11746-015-2637-0
dc.identifier.endpage667
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84937759165
dc.identifier.scopusqualityQ2
dc.identifier.startpage667
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2637-0
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5868
dc.identifier.volume92
dc.identifier.wosWOS:000353816400005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkuntuna, Levent
dc.institutionauthorGeçgel, Ümit
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleInvestigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)
dc.typeCorrection

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