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International Journal of Food Engineering Research
Volume:6 Issue:1
THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS
Hatice Sena OLCAY
Publication date :
2020-04-01
THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS
Merve BATÖZMATARA
Publication date :
2020-04-01
FUNDAMENTAL DRYING TECHNIQUES APPLIED IN FOOD SCIENCE AND TECHNOLOGY
Nasim KIANPOUR
Publication date :
2020-04-01
