Moleküler Mutfak Tekniklerinin Duyusal Analiz Yöntemiyle Değerlendirilmesi (Evaluation of Molecular Kitchen Techniques by Sensory Analysis Method)
Journal of Tourism and Gastronomy Studies, vol.5, no.4, pp.546-565, 2017 (TRDizin)
- Publication Type: Article / Article
- Volume: 5 Issue: 4
- Publication Date: 2017
- Doi Number: 10.21325/jotags.2017.165
- Journal Name: Journal of Tourism and Gastronomy Studies
- Journal Indexes: TR DİZİN (ULAKBİM)
- Page Numbers: pp.546-565
- Ankara Haci Bayram Veli University Affiliated: Yes