1.
Kaya A, Özpınar H, Çakmak Sancar B. Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul. AJAFS [Internet]. 2018Apr.25 [cited 2021Jul.25];6(2). Available from: https://ajouronline.com/index.php/AJAFS/article/view/5291