SERAP KILIÇ ALTUN,
Mehmet Emin Aydemir,
Hisamettin Durmaz
Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods
Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods
Veterinary Journal of Mehmet Akif Ersoy University
2020-Cilt: 5 Sayı: 1
6-10
Lahmacun,
Isot Spice,
Public Health
312
134