DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC.
| Autor: | TURAN, Emre1, ŞİMŞEK, Atilla1 atillasimsek62@yahoo.com |
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| Zdroj: | GIDA: The Journal of Food. 2022, Vol. 47 Issue 6, p980-991. 12p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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