Farklı oranlarda potasyum laktat ve sodyum klorür ile kürlenen etlerden üretilen pastırmaların kalite özelliklerinin belirlenmesi
AKSU M. İ. (Executive)
Project Supported by Higher Education Institutions, BAP Research Project, 2014 - 2016
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Project Type:
Project Supported by Higher Education Institutions
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Support Program:
BAP Research Project
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Begin Date:
January 2014
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End Date:
June 2016