WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2022 Article 1. Yazar
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
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Cilt 29
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ISSN 1878-450X
WoS
2018 Article 1. Yazar
Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION
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Cilt 37, s. 237-245
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ISSN 1021-9986