INFORMAZIONI SU QUESTO ARTICOLO
Categoria dell'articolo: Original Article
Pubblicato online: 27 dic 2022
Pagine: 121 - 132
Ricevuto: 19 nov 2021
Accettato: 13 ott 2022
DOI: https://doi.org/10.2478/jas-2022-0010
Parole chiave
© 2022 Kubra Arslan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Arslan, Kubra
Department of Food Engineering, University of MersinTurkey
Turhan, Mahir
Department of Food Engineering, University of MersinTurkey