The effects of using gelled emulsion prepared with olive oil on some characteristics of chicken patties
Bildiriler > Özet Bildiri · 2016
Yazarlar: MERVE KARABIYIKOĞLU, GÖKÇEN TÜRKER KESER, BERKER NACAK, Fatma Meltem SERDAROĞLU
2nd congress food structure design, Uluslararası, Poster, Özet Bildiri, 2016-2016