Kafkas Universitesi Veteriner Fakültesi Dergisi (Mar 2013)

The effect of various cooking and freezing processes on the levamisole residues in broiler tissues

  • SEVER E,
  • BAYDAN E

DOI
https://doi.org/10.9775/kvfd.2012.7609
Journal volume & issue
Vol. 19, no. 2
pp. 239 – 244

Abstract

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