Temel Kan BAKIR Asst. Prof. Dr. KASTAMONU ÜNİVERSİTESİ, FEN-EDEBİYAT FAKÜLTESİ
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Chemistry Food Sciences and Engineering

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KASTAMONU ÜNİVERSİTESİ, FEN-EDEBİYAT FAKÜLTESİ

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The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic
Authors: Fatma KANDEMİRLİ, Nesrin İÇLİ , Temel Kan BAKIR , Bahar NAZLI , Serap AYDIN
Published: 2020 , Food and Health
DOI: 10.3153/FH20001
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