Dondurarak Kurutulmuş Havuç Dilimlerinin Renk, Rehidrasyon Özellikleri ve Bazı Duyusal Özellikleri Üzerine Farklı Antioksidan Çözeltilerin Etkisi | Zendy

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Dondurarak Kurutulmuş Havuç Dilimlerinin Renk, Rehidrasyon Özellikleri ve Bazı Duyusal Özellikleri Üzerine Farklı Antioksidan Çözeltilerin Etkisi

Author(s) -

Buket Erbay,

Eda KIVRAK,

Hikmet Orhan,

Erdoğan Küçüköner

Publication year - 2014

Publication title -

doaj (doaj: directory of open access journals)

Language(s) - Turkish

DOI - 10.19113/sdufbed.37921

Subject(s) - chemistry , microbiology and biotechnology , food science , chromatography , biology

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