Ayla SOYER, Nuray KOLSARICI, Kezban CANDOĞAN

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

Turkish Journal of Agriculture and Forestry

1998-Cilt: 23 - Sayı: EK2

289-296

Turk. J. Agric. For., 23, (1999), 289-296. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK2.

Turk. J. Agric. For., 23, (1999), 289-296. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK2.

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