OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES için istatistikler
Toplam ziyaret
| views | |
|---|---|
| OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES | 5 |
Aylık toplam ziyaret
| views | |
|---|---|
| Mart 2025 | 0 |
| Nisan 2025 | 0 |
| Mayıs 2025 | 1 |
| Haziran 2025 | 1 |
| Temmuz 2025 | 3 |
| Ağustos 2025 | 0 |
| Eylül 2025 | 0 |
Dosya Ziyaretleri
| views | |
|---|---|
| Carpathian.pdf | 7 |
