KAYA, A.; ÖZPıNAR, H.; ÇAKMAK SANCAR, B. Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 6, n. 2, 2018. Disponível em: https://www.ajouronline.com/index.php/AJAFS/article/view/5291. Acesso em: 20 apr. 2024.