Physical and oxidative stability of phosphate free meatballs produced with jerusalem artichoke powder during frozen storage

Bildiriler > Özet Bildiri · 2016

Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU, ASLI ZUNGUR BASTIOĞLU

2nd congress food structure design, Uluslararası, Poster, Özet Bildiri, 2016-2016