EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS

ESER E., EKİZ H. İ.

Carpathian Journal of Food Science Technology, vol.10, no.1, pp.35-44, 2018 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 1
  • Publication Date: 2018
  • Journal Name: Carpathian Journal of Food Science Technology
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
  • Page Numbers: pp.35-44
  • Çanakkale Onsekiz Mart University Affiliated: No