WoS
YÖKSİS Eşleşti
2022 Article 2. Yazar
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
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Cilt 31, s. 636-648
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ISSN 1049-8850
WoS
YÖKSİS Eşleşti
2022 Article 1. Yazar
Investigation of the Physicochemical Properties of Camelina<i> [Camelina</i><i> sativa</i> (L.) Crantz] oil Biodiesel and its Fuel Blends
KONYA JOURNAL OF ENGINEERING SCIENCES
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Cilt 10, s. 287-300