Bildiri
Tam Metin Bildiri
Uluslararası
2024
THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT
5. INTERNATIONAL MEDITERRANEAN CONGRESS
ss. 239–244 · Mersin · 13.01.2024–14.01.2024 · 13.01.2024
Atıf için künye
Kılıç, S., Öz, E., Turhan, S., & Öz, F. (2024). THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT. 5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin (ss. 239–244).
BibTeX
@inproceedings{kilic2024-262840,
author = {Kılıç, Sare and Öz, Emel and Turhan, Sadettin and Öz, Fatih},
title = {THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT},
booktitle = {5. INTERNATIONAL MEDITERRANEAN CONGRESS},
address = {Mersin},
year = {2024},
pages = {239--244},
url = {https://akademik.atauni.edu.tr/yayinlar/262840-the-effect-of-sealing-process-on-the-formation-of-heterocyclic-aromatic-amine-in}
}