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Publications by DİNÇER Burhan

The EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSING

Ankara Universitesi Veteriner Fakultesi Dergisi

English

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Isoelectric Focusing of Proteins in the pH Gradient as a Tool for Identification of Species Origin of Raw Meat

Journal of Veterinary Research (Poland)

English

Studies on Curing of Meat Products-I

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Aquatic Science

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Meat Yield and the Effects of Curing on the Characteristics of Snail Meat

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Studies on Tumor-Bearing Rat Ferritin by the Isoelectric Focusing Method

SEIBUTSU BUTSURI KAGAKU

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Isoelectric Focusing of Insulin and Insulin Derivatives.

Acta Chemica Scandinavica

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Effects of Heat Treatment Intensification on the Quality of Meat Products

Technology audit and production reserves

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The Measurement of the Intrinsic Alkaline Bohr Effect of Various Human Haemoglobins by Isoelectric Focusing

Biochemical Journal

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Report of the Committee on Mictobiological Examination of Foods (Meat and Meat Products and Cereal Products)

American Journal of Public Health and the Nations Health

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Traceability Systems and Origin Based Meat Products in the South African Sheep Meat Industry

English