1075-1090
Palamut, hamsi, dondurma, duyusal, besinsel, kimyasal, mikrobiyolojik
Bonito, anchovy, freezing, sensory, nutritional, chemical, microbiological
SHELF LIFE OF THE LAKERDA AS A GASTRONOMIC PRODUCT: POTASSIUM SORBATE EFFECT
Gastroia: Journal of Gastronomy And Travel Research
Hünkar Avni DUYAR, Aysun GARGACI KINAY, Yasemin SÜMER
Effects of Storage on The Quality of Sous Vide Processed Lamb Liver
Harran Tarım ve Gıda Bilimleri Dergisi
Kadir Bülent Belibağlı, Ebru Ersan
Nilgün KABA, Şennan YÜCEL, Özgül ÖZER, Kübra ERYAŞAR
Nilgün KABA, Şennan YÜCEL, Özgül ÖZER, Kübra ERYAŞAR
Mincane Fındık Çeşidinde Klon Seleksiyonu: Fiziksel Özellikler
Karadeniz Fen Bilimleri Dergisi
Erciyes Üniversitesi Veteriner Fakültesi Dergisi
Comparison of the Microbiological Quality of Packed and Unpacked Ice Creams Sold in Bursa, Turkey
Cankaya University Journal of Science and Engineering
Gülben Erman ÇAĞLAYANLAR, Buket KUNDUHOĞLU, Nafi ÇOKSÖYLER
Comparison of the Microbiological Quality of Packed and Unpacked Ice Creams Sold in Bursa, Turkey