Effect of plum sauce, pomegranate sauce and lemon juice on some microbiological quality parameters of traditional raw meat-ball (cig köfte)

VAR I., KABAK B.

1st Open Seminar arranged by SAFOODNET- Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries, Finlandiya, ss.85

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Ülke: Finlandiya
  • Sayfa Sayıları: ss.85
  • Çukurova Üniversitesi Adresli: Evet