Acceptability Of Different Concentrations Of Chlorella Sp. İn Filipino Delicacy Puto As Coloring Agent

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dc.contributor.authorSarrı Jurmin H
dc.contributor.authorErbil Gökhun Çağatay
dc.contributor.authorElp Mahmut
dc.contributor.authorKadak Ali Eslem
dc.date.accessioned2024-03-22T19:42:07Z
dc.date.available2024-03-22T19:42:07Z
dc.date.issued2022
dc.identifier.doi10.4194/SOFAS_Book_of_Proceedings_2022
dc.identifier.startpage45
dc.identifier.urihttp://dx.doi.org/10.4194/sofas_book_of_proceedings_2022
dc.identifier.urihttps://hdl.handle.net/20.500.12597/19962
dc.languageEnglish
dc.relation.conferenceInternational Symposium On Fisheries And Aquatic Science (Sofas)
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleAcceptability Of Different Concentrations Of Chlorella Sp. İn Filipino Delicacy Puto As Coloring Agent
dc.typeConference Proceedings
local.event.enddate27.10.2022
local.event.printdate27.10.2022
local.event.startdate25.10.2022
local.import.id8606172-7429715
local.item.editiontypeBasılı+Elektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectZiraat, Orman Ve Su Ürünleri Temel Alanı > Bilim Alanı
local.item.typeÖzet Bildiri
local.item.yayinID8606172
local.item.yazarID7429715
local.person.branchDevrekani Türkiye Odalar Ve Borsalar Birliği Meslek Yüksekokulu
person.jobTitleDoktor Öğretim Üyesi

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