FARKLI PİŞİRME YÖNTEMLERİNİN YAĞLI VE YAĞSIZ BALIK ETİNDE HETEROSİKLİK AROMATİK AMİN OLUŞUMU ÜZERİNE ETKİSİ

ÖZ F. (Executive)

Project Supported by Higher Education Institutions, BAP MSc, 2014 - 2015

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP MSc
• Begin Date: July 2014
• End Date: April 2015