Bildiri
Tam Metin Bildiri
Uluslararası
2021
The effect of different searing degrees on the color properties of cooked beef
5th International Conference on Computational Mathematics and Engineering Sciences
ss. 126 · Van · 08.06.2021–10.06.2021 · 08.06.2021
Atıf için künye
Kılıç, S., Öz, E., Turhan, S., & Öz, F. (2021). The effect of different searing degrees on the color properties of cooked beef. 5th International Conference on Computational Mathematics and Engineering Sciences, Van (ss. 126).
BibTeX
@inproceedings{kilic2021-262866,
author = {Kılıç, Sare and Öz, Emel and Turhan, Sadettin and Öz, Fatih},
title = {The effect of different searing degrees on the color properties of cooked beef},
booktitle = {5th International Conference on Computational Mathematics and Engineering Sciences},
address = {Van},
year = {2021},
pages = {126},
url = {https://akademik.atauni.edu.tr/yayinlar/262866-the-effect-of-different-searing-degrees-on-the-color-properties-of-cooked-beef}
}