doner kebab
Selected indexed studies
- Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. (Foods, 2024) [PMID:39682797]
- Upper extremity problems in doner kebab masters. (J Phys Ther Sci, 2014) [PMID:25276030]
- Mislabelling of Döner Kebab Sold in Italy. (Ital J Food Saf, 2016) [PMID:27995099]
_Worker-drafted node — pending editorial review._
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Sources
- Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. (2024) pubmed
- Upper extremity problems in doner kebab masters. (2014) pubmed
- Mislabelling of Döner Kebab Sold in Italy. (2016) pubmed
- Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography. (2020) pubmed
- Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. (2019) pubmed
- Hygienic Quality of Air-Packed and Refrigerated or Frozen Stored Döner Kebab and Evaluation of the Growth of Intentionally Inoculated Listeria monocytogenes. (2025) pubmed
- First Report of Food Poisoning Due to Staphylococcal Enterotoxin Type B in Döner Kebab (Italy). (2023) pubmed
- Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage. (2020) pubmed
- Differential diagnosis of a rare case of upper limb pain: Paget-Schroetter syndrome in a doner kebab chef. (2015) pubmed
- Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab. (2021) pubmed