PEYNİRALTI SUYU VE MALTODEKSTRİN İLAVE EDİLEREK PÜSKÜRTMELİ KURUTMA İLE ÜRETİLEN BEYAZ PEYNİR TOZUNUN LEZZET BİLEŞENLERİNİN GC-MS VE TANIMLAYICI DUYUSAL ANALİZ TEKNİKLERİYLE BELİRLENMESİ

Supported projects > Higher Education Institutions Supported Project · 2014

Authors: Nurcan KOCA

2014-2016, Higher Education Institutions Supported Project, R & D Project, Completed

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