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
Mehmet Akif Ersoy Üniversitesi Veteriner Fakültesi Dergisi
2020-Cilt: 5 - Sayı: 1
6-10
Lahmacun,
Isot Spice,
Public Health
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