KANBUR, M. Et Al. 2014. Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.4 , 487-492.

KANBUR, M., LİMAN, B. C., ERASLAN, G., Baydan, E., Dinc, E., & KARABACAK, M., (2014). Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.4, 487-492.

KANBUR, MURAT Et Al. "Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues," KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.4, 487-492, 2014

KANBUR, MURAT Et Al. "Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.4, pp.487-492, 2014

KANBUR, M. Et Al. (2014) . "Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.4, pp.487-492.

@article{article, author={MURAT KANBUR Et Al. }, title={Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues}, journal={KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI}, year=2014, pages={487-492} }