Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.

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YETIM H., Sagdic O., DOGAN M., OCKERMAN H.

Meat science, vol.74, pp.354-8, 2006 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 74
• Publication Date: 2006
• Doi Number: 10.1016/j.meatsci.2006.04.001
• Journal Name: Meat science
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.354-8
• Yıldız Technical University Affiliated: No