The international conference on raw materials to processed foods editorial

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dc.authoridBordiga, Matteo/0000-0001-6587-9843
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorBordiga, Matteo
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:45:20Z
dc.date.available2025-01-06T17:45:20Z
dc.date.issued2022
dc.description.abstract[Abstract Not Available]
dc.identifier.doi10.1111/jfpp.16583
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85129224133
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.16583
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3381
dc.identifier.volume46
dc.identifier.wosWOS:000789556100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.titleThe international conference on raw materials to processed foods editorial
dc.typeEditorial

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