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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

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Index of Academic Documents
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