Hasan Tangül
The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalg
The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalg
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
2021-Cilt: 9 - Sayı: 10
1759-1766
59
77