Demİr, K. Et Al. 2023. DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM. Latin American Applied Research , vol.53, no.3 , 271-278.

Demİr, K., Tezcan, E. E., Uğur, H., Yaman, M., & Çatak, J., (2023). DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM. Latin American Applied Research , vol.53, no.3, 271-278.

Demİr, K. Et Al. "DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM," Latin American Applied Research , vol.53, no.3, 271-278, 2023

Demİr, K. Et Al. "DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM." Latin American Applied Research , vol.53, no.3, pp.271-278, 2023

Demİr, K. Et Al. (2023) . "DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM." Latin American Applied Research , vol.53, no.3, pp.271-278.

@article{article, author={K. Demİr Et Al. }, title={DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM}, journal={Latin American Applied Research}, year=2023, pages={271-278} }