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    The effect of the stabilizer mixture containing konjac gum on the some quality properties of kahramanmaraş type ice cream

    The effect of the stabilizer mixture containing konjac gum on the some quality properties of kahramanmaraş type ice cream by Kemal Kaan Tekinşen, Yusuf Biçer, Yasin Akkemik

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  2. 2
    Some quality qualifications of cooked meat sous vide in the storage process

    Some quality qualifications of cooked meat sous vide in the storage process by Tarih Eren Babür, Kemal Kaan Tekinşen, Ümit Gürbüz

    Published 2019-06-01
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