Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting

MÜGE H., DEDE S., AVŞAR Y. K.

the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina, SARAYBOSNA, Bosnia And Herzegovina, 1 - 04 October 2015, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• City: SARAYBOSNA
• Country: Bosnia And Herzegovina
• Hatay Mustafa Kemal University Affiliated: Yes