dc.contributor.author |
KAYA, Emre |
|
dc.date.accessioned |
2022-03-04T13:05:01Z |
|
dc.date.available |
2022-03-04T13:05:01Z |
|
dc.date.issued |
2021 |
|
dc.identifier.uri |
http://hdl.handle.net/11501/233 |
|
dc.subject |
Sous vide, Meat, Chicken Meat, Sensory analysis Sous vide, Kırmızı et, Beyaz et, Duyusal analiz |
tr_TR |
dc.title |
İstanbul İlinde Belirlenen Pilot Cafe-Restoranlarda "Sous Vide (Vakumla Pişirme)" Tekniği ile Hazırlanan Sığır Eti Ve Tavuk Eti Tercihinde Tüketici Profillerinin Belirlenmesi |
tr_TR |
dc.title.alternative |
Determination Of Consumer Profiles For Beef And Chicken Meat Prepared With The "Sous Vide (Cooking By Vakuum)" Technique In Pilot Cafe-Restaurants Determined In Istanbul |
tr_TR |
dc.type |
Thesis |
tr_TR |