Makale
Tam Makale
Ulusal
2018
Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Cilt 11 · ss. 11–22 · 01.03.2018
Atıf için künye
YANGILAR, F., Oğuzhan Yıldız, P., & ÇELİK KIZILKAYA, P. (2018). Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11, 11–22. http://dergipark.gov.tr
BibTeX
@article{yangilar2018-209057,
author = {YANGILAR, FİLİZ and Oğuzhan Yıldız, Pınar and ÇELİK KIZILKAYA, PINAR},
title = {Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage},
journal = {Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi},
year = {2018},
volume = {11},
pages = {11--22},
issn = {1307-9085},
url = {https://akademik.atauni.edu.tr/yayinlar/209057-determination-of-microbiological-chemical-physical-and-sensory-properties-of}
}