KANBUR, M. Et Al. 2013. Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues. 49th Congress of the European Societies of Toxicology .

KANBUR, M., LİMAN, B. C., ERASLAN, G., BAYDAN, E., DİNÇ, E., & KARABACAK, M., (2013). Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues . 49th Congress of the European Societies of Toxicology

KANBUR, MURAT Et Al. "Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues," 49th Congress of the European Societies of Toxicology, 2013

KANBUR, MURAT Et Al. "Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues." 49th Congress of the European Societies of Toxicology , 2013

KANBUR, M. Et Al. (2013) . "Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues." 49th Congress of the European Societies of Toxicology .

@conferencepaper{conferencepaper, author={MURAT KANBUR Et Al. }, title={Effects of Various Freezing and Cooking Processes on the Residues of Sulfachlorinepyridazine Trimethoprim Mixturein Broiler Tissues}, congress name={49th Congress of the European Societies of Toxicology}, city={}, country={}, year={2013}}