A. Âsaui atyndaġy Halyk̦aralyk̦ k̦azak̦-tùrìk universitetìnìn̦ habaršysy
87-96
meat dishes, soup, kuyrdak, proteins, amino acids, carbohydrates, fats, nutritious, value
meat dishes, soup, kuyrdak, proteins, amino acids, carbohydrates, fats, nutritious, value
SYNTHESIS OF MICROBIOLOGICALLY ACTIVE SUBSTANCES ON THE BASIS OF ACETYLENIC AMINO ALCOHOLS
A. Âsaui atyndaġy Halyk̦aralyk̦ k̦azak̦-tùrìk universitetìnìn̦ habaršysy
A.k. MAMYRBEKOVA, M.k. KASSYMOVA, A.k. MAMYRBEKOVA, A.d. MAMITOVA
L-arginine impact on cherry rootstock rooting and biochemical characteristics in tissue culture
Turkish Journal of Agriculture and Forestry
Virginia SARROPOULOU, Kortessa DIMASSI-THERIOU, İoannis THERIOS
Development of therapeutic proteins: advances and challenges
MUHAMMAD SAJID HAMID AKASH, KANWAL REHMAN, MUHAMMAD TARIQ, SHUQING CHEN
Ramazan URANLI, Ebru GÖNCÜ, Osman PARLAK
Butchers in Terms of Red Meat Reliablility: The Case of Tokat Province
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi
ESEN ORUÇ, EBRU ONURLUBAŞ, BİLGE GÖZENER
The Possibility of Using Goose Meat in the Production of Salami
Turkish Journal of Veterinary and Animal Sciences
Ahmet GÜNER, Yusuf DOĞRUER, Gürkan UÇAR, Hilal Duygu YÖRÜK
The Impacts of Beef Prices and VAT on Chicken Meat Consumption: A Partial Equilibrium Approach
Turkish Journal of Veterinary and Animal Sciences
Üniversite Öğrencilerinin Et Tüketimi ve Gıda Neofobisinin Değerlendirilmesi
Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Dergisi
Recep PALAMUTOĞLU, Merve İNCE PALAMUTOĞLU, Armağan Gizem KANTAR, Buse ÇORAPÇI, Mine KAZAK, Cemal KASNAK