KÖFTE ÜRETİMİNDE KURUTULMUŞ EKMEK KULLANIMININ HETEROSİKLİK AROMATİK AMİN OLUŞUMU ÜZERİNE ETKİSİ

ÖZ F. (Executive), KORKMAZ A.

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: July 2018