Open AccessKURUTMA SICAKLIĞI VE MİKRODALGA GÜCÜNÜN HİNDİ GÖĞÜS DİLİMLERİNİN KALİTE ÖZELLİKLERİNE ETKİLERİ
Author(s) -
Elif AykınDinçer
Publication year - 2022
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21127
Subject(s) - thiobarbituric acid , tbars , chemistry , food science , microwave , zoology , analytical chemistry (journal) , chromatography , physics , antioxidant , biochemistry , biology , lipid peroxidation , quantum mechanics
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