Bildiri
Tam Metin Bildiri
Uluslararası
2020
The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs
INSAC Natural and Health Sciences
ss. 359–364 · Konya · 22.05.2020–23.05.2020 · 22.05.2020
Atıf için künye
Öz, E. (2020). The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs. INSAC Natural and Health Sciences, Konya (ss. 359–364).
BibTeX
@inproceedings{oz2020-262847,
author = {Öz, Emel},
title = {The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs},
booktitle = {INSAC Natural and Health Sciences},
address = {Konya},
year = {2020},
pages = {359--364},
url = {https://akademik.atauni.edu.tr/yayinlar/262847-the-effect-of-different-types-of-fat-on-the-polycyclic-aromatic-hydrocarbons}
}