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GELENEKSEL OLARAK ÜRETİLEN TÜRK SUCUĞUNUN OLGUNLAŞMA VE DEPOLAMA SIRASINDAKİ FİZİKOKİMYASAL, MİKROBİYOLOJİK VE DUYUSAL ÖZELLİKLERİNDEKİ DEĞİŞİKLİKLER: DOĞAL VEYA SENTETİK KATKILAR?
2020
Gıda
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