Köfte Üretiminde Farklı Tür ve Konsantrasyonlarda Soğan Kullanımının Heterosiklik Aromatik Amin Oluşumu Üzerine Etkisi

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ÖZ F. (Executive), NURAY M.

Project Supported by Higher Education Institutions, BAP MSc, 2018 - 2018

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP MSc
• Begin Date: January 2018
• End Date: September 2018