YÖKSİS Makale Veritabanı

Growth Performance and Quality Properties of Meat from Broiler Chickens Reared Under Different Monochromatic Light Sources

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

The effects of addition of lemon and pomegranate peel at different levels on the physicochemical properties of cig köfte during storage