Fırın Torbası Kullanılarak Fırında Pişirilen Tavuk Etlerinde Heterosiklik Aromatik Amin Oluşumu ile BisfenolA Migrasyon Düzeyinin Belirlenmesi

ÖZ F. (Executive), SAVAŞ A.

Project Supported by Higher Education Institutions, BAP Research Project, 2019 - 2020

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP Research Project
• Begin Date: March 2019
• End Date: January 2020