Eurasian Journal of Food Science and Technology
59-69
Fish by-product, Surimi, Collagen, Fermentation, Hydrolysates
Use of infrared thermography in determining meat quality
Eurasian Journal of Food Science and Technology
Eurasian Journal of Food Science and Technology
Abdalbasit MARIOD, Yousıf IDRIS
Impact of Storage Time on the Content of Kefir
Eurasian Journal of Food Science and Technology
Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit