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Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

✍ Scribed by Fatma Isik; Aydin Yapar

Book ID: 117968049
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 89 KB
Volume: 38
Category: Article
ISSN: 0145-8892
DOI: 10.1111/jfpp.12010

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