Quality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking process için istatistikler
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| Quality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking process | 1 |
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| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
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| Mayıs 2025 | 1 |
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