Bildiri
Poster
Uluslararası
2018
Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum
1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS
25.04.2018–27.04.2018 · 25.04.2018
Atıf için künye
Urçar Gelen, S., ÖZLÜ, H., Gedikli, S., & Atasever, M. (2018). Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum. 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS.
BibTeX
@inproceedings{urcargelen2018-251383,
author = {Urçar Gelen, Sevda and ÖZLÜ, Hayrunnisa and Gedikli, Semin and Atasever, Mustafa},
title = {Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum},
booktitle = {1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS},
year = {2018},
url = {https://akademik.atauni.edu.tr/yayinlar/251383-microbiological-and-histological-quality-of-ready-to-cook-meatballsin-erzurum}
}