by
Büyüktaş, Duygu.
Format:
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Alıntı:
starter cultures had the lowest lipid oxidation derived volatile compounds. According to the sensory
by
Yıldırım, Gaye.
Format:
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Alıntı:
bandwidths, which can be considered as the finger-prints of the oxidation phenomenon (2924, 2852, 1746-1743
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by
Yavuzdurmaz, Hatice, author.
Format:
El Yazması
Alıntı:
meat application study. All treatment showed significant reduction in oxidation comparing with control
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