A Novel Gastronomy Application Technique for Ready-to-Eat Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers with Sous Vide Cooking
| Autor: | Doğu Baykut, Esra, Ceylan, Zafer, Ünal, Kübra, Kutlu, Nazan, Meral, Raciye, Balcı, Beytullah Ahmet |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|