Köfte Üretiminde Tarhun Kullanımının Heterosiklik Aromatik Amin Oluşumu Üzerine Etkisi

ÖZ F. (Executive), BULAN R.

Project Supported by Higher Education Institutions, BAP MSc, 2019 - 2019

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP MSc
• Begin Date: March 2019
• End Date: July 2019