Open AccessFarklı Yöntemlerle Kızartılan Patlıcanların Yağ Çekme Oranları ve Bu Patlıcanlarla Yapılan Patlıcan Musakkanın Tüketiciler Tarafından Beğenilme Durumu (Oil Absorption Rates of Eggplants Fried with Different Methods and Status of Being Liked of this is Eggplant Moussaka Made with Eggplants by Consumers)
Author(s) -
Mehmet Akif Şen
Publication year - 2020
Publication title -
journal of tourism and gastronomy studies
Language(s) - English
Resource type - Journals
ISSN - 2147-8775
DOI - 10.21325/jotags.2020.728
Subject(s) - physics