Microbiological physicochemical and sensorial characteristics of sous vide doner
62nd International Congress of Meat Science and Technology (ICOMST2016)., 14 - 19 Ağustos 2016, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Ankara Üniversitesi Adresli: Evet