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The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil

dc.contributor.authorGÜLÜM, Levent
dc.contributor.authorAKSU, Harun
dc.contributor.authorYIKMIŞ, Seydi
dc.date.accessioned2021-03-03T09:34:00Z
dc.date.available2021-03-03T09:34:00Z
dc.identifier.citationYIKMIŞ S., GÜLÜM L., AKSU H., "The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil", II. International Agriculture, Food and Gastronomy Congress, Antalya, Türkiye, 8 - 12 Nisan 2015, ss.252-254
dc.identifier.otherav_1daaaf45-1625-47ff-ae90-b47032751514
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/25131
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleThe Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID612460


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