KÖFTE ÜRETİMİNDE KUYRUK YAĞI KULLANIMININ HETEROSİKLİK AROMATİK AMİN OLUŞUMU ÜZERİNE ETKİSİ

ÖZ F. (Executive)

Project Supported by Higher Education Institutions, BAP MSc, 2015 - 2016

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP MSc
• Begin Date: June 2015
• End Date: March 2016