ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ | Zendy

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ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ

Author(s) -

Vildan Akdeniz,

Ayşe Sibel Akalın

Publication year - 2017

Publication title -

gida / the journal of food

Language(s) - Turkish

Resource type - Journals

eISSN - 1309-6273

pISSN - 1300-3070

DOI - 10.15237/gida.gd17062

Subject(s) - humanities , physics , philosophy

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