Özlem Pelin CAN, Ayşegül DEMİR

The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Cumhuriyet Science Journal

2022-Cilt: 43 - Sayı: 2

266-272

158

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