THE EFFECT OF HEAT TREATMENT AND STORAGE TIME ON SOME QUALITY PROPERTIES IN PRODUCTION OF CANNED TURKEY SAUSAGE | Zendy

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THE EFFECT OF HEAT TREATMENT AND STORAGE TIME ON SOME QUALITY PROPERTIES IN PRODUCTION OF CANNED TURKEY SAUSAGE

Author(s) -

Selen AKBULUT,

Hakan Kuleaşan

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.gd21128

Subject(s) - hindi , food science , biology , computer science , artificial intelligence

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