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The effect of cooking on the nutritional properties and the chemical composition of Armillaria mellea (Vahl: Fr.) Kumm

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dc.contributor.authorErol, Ebru
dc.contributor.authorÇetintaş, Yunus
dc.contributor.authorOzturk, Mehmet
dc.contributor.authorDuru, Mehmet Emın
dc.contributor.institutionauthorEROL, EBRU
dc.date.accessioned2021-12-19T20:59:12Z
dc.date.available2021-12-19T20:59:12Z
dc.date.issued2012-10-01T00:00:00Z
dc.identifier.urihttp://hdl.handle.net/20.500.12645/29804
dc.subjectErol E., Çetintaş Y., Ozturk M., Duru M. E. , -The effect of cooking on the nutritional properties and the chemical composition of Armillaria mellea (Vahl: Fr.) Kumm-, XXVI. National Chemistry Congress Mugla University, Muğla, Türkiye, 1 - 05 Ekim 2012, ss.1-2
dc.titleThe effect of cooking on the nutritional properties and the chemical composition of Armillaria mellea (Vahl: Fr.) Kumm
dc.typeConference Paper
dspace.entity.typePublication
local.avesis.id3623632f-fb48-42ce-8ee9-bb6830190606
local.publication.isinternational0
relation.isAuthorOfPublication4b88c10c-1317-49d6-9594-59ecd8583cb6
relation.isAuthorOfPublication.latestForDiscovery4b88c10c-1317-49d6-9594-59ecd8583cb6
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