The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince için istatistikler
Toplam ziyaret
| views | |
|---|---|
| The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince | 0 |
Aylık toplam ziyaret
| views | |
|---|---|
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
| Nisan 2025 | 0 |
Dosya Ziyaretleri
| views | |
|---|---|
| 10842.pdf | 5 |
