Bildiri
Tam Metin Bildiri
Uluslararası
2026
Nanoemulsion Technology in Seafood Processing: Functional Preservation and Shelf-Life Perspectives
5th International Conference on Pioneer and Innovative Studies
ss. 59–66 · Konya · 08.06.2026–09.06.2026 · 08.06.2026
Atıf için künye
Oğuzhan Yıldız, P., & Yangılar, F. (2026). Nanoemulsion Technology in Seafood Processing: Functional Preservation and Shelf-Life Perspectives. 5th International Conference on Pioneer and Innovative Studies, Konya (ss. 59–66).
BibTeX
@inproceedings{oguzhanyildiz2026-209090,
author = {Oğuzhan Yıldız, Pınar and Yangılar, Filiz},
title = {Nanoemulsion Technology in Seafood Processing: Functional Preservation and Shelf-Life Perspectives},
booktitle = {5th International Conference on Pioneer and Innovative Studies},
address = {Konya},
year = {2026},
pages = {59--66},
url = {https://akademik.atauni.edu.tr/yayinlar/209090-nanoemulsion-technology-in-seafood-processing-functional-preservation-and-shelf}
}