Arama sonucunda 1 kayıt bulundu.
NAR, HAVUÇ VE KAPYA BİBER SUYU KULLANIMININ HAZIR ET KÖFTESİNİN BAZI FİZİKSEL, KİMYASAL, MİKROBİYOLOJİK VE DUYUSAL ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI
Investigation of the effect of the use of fruit and vegetable juices in ready-to-consume meat balls on the sensory and microbiological properties of cold stored meatballs
Yükleniyor
Tez No: 849763