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Physico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content

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Physico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content

01 Ocak 2024 Makale Özgün Makale Google Scholar
Authors
DOÇENT OGÜN BOZKAYA DOÇENT YAŞAR ALUÇ

Atıf kopyala

D. O. BOZKAYA, & D. Y. ALUÇ (2024). Physico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content. *Journal of Food Science and Technology*. https://doi.org/10.1007/s13197-024-05942-0

Yayın bilgileri

Dergi Journal of Food Science and Technology
DOI 10.1007/s13197-024-05942-0
Veri tabanı SCI-Expanded; Google Scholar
Yayına Git

Atıf verisi 14 Kasım 2026 tarihinde güncellendi.

Dergi: Journal of Food Science and Technology | Yıl: 2024 | DOI: 10.1007/s13197-024-05942-0 | Yazarlar: BOZKAYA OGÜN, ALUÇ YAŞAR

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