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Investigation of the Effect of Roasting Temperature on the Nutritive Value of Hazelnut

dc.contributor.authorErkmen, Güner
dc.contributor.authorKIRBAŞLAR, FATMA GÜLAY
dc.date.accessioned2021-03-06T10:05:46Z
dc.date.available2021-03-06T10:05:46Z
dc.date.issued2003
dc.identifier.citationKIRBAŞLAR F. G. , Erkmen G., "Investigation of the Effect of Roasting Temperature on the Nutritive Value of Hazelnut", PLANT FOODS FOR HUMAN NUTRITION, cilt.58, ss.1-10, 2003
dc.identifier.issn0921-9668
dc.identifier.othervv_1032021
dc.identifier.otherav_e8bbf80c-8425-45b3-8021-4874319c9d72
dc.identifier.urihttp://hdl.handle.net/20.500.12627/152938
dc.identifier.urihttp://link.springer.com/journal/11130/58/3/page/4
dc.language.isoeng
dc.subjectTemel Bilimler (SCI)
dc.subjectKimya
dc.subjectTemel Bilimler
dc.titleInvestigation of the Effect of Roasting Temperature on the Nutritive Value of Hazelnut
dc.typeMakale
dc.relation.journalPLANT FOODS FOR HUMAN NUTRITION
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume58
dc.identifier.issue3
dc.identifier.startpage1
dc.identifier.endpage10
dc.contributor.firstauthorID407228


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