

Author: Tinkılıç N. Uyanık A.
Publisher: Informa Healthcare
ISSN: 1465-3478
Source: International Journal of Food Sciences and Nutrition, Vol.52, Iss.3, 2001-05, pp. : 289-294
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content


The determination of optimum fermentation time in Turkish black tea manufacture
Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. :


By Szydlowska-Czerniak A. Szlyk E.
Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. :



