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

  • Basıldığı Ülke: Finlandiya
  • Sayfa Sayıları: ss.85