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Gastronomide Bazı Bitki ve Baharatların Ekstraktelerinin Balık Köfteleri Kalitesi Üzerine Etkileri (Effects of Some Plant and Spice Extracts on the Quality of Fish Balls in Gastronomy) *Esra BALIKÇI , Galip AKIN , Emre YAVUZER Bozok University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Yozgat/Turkey Bozok University, Faculty of Science and Arts, Department of Archaeology, Yozgat/ Turkey Ahi Evran University, Kaman Vocational School, Department of Food Processing, Kırşehir/ Turkey

journal of tourism and gastronomy studies

Gastronomide Bazı Bitki ve Baharatların Ekstraktelerinin Balık Köfteleri Kalitesi Üzerine Etkileri (Effects of Some Plant and Spice Extracts on the Quality of Fish Balls in Gastronomy)