Bildiri
Özet Bildiri
Uluslararası
2021
EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT
5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ
ss. 275–276 · Samsun · 19.05.2021 · 19.05.2021
Atıf için künye
Öz, E. (2021). EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT. 5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun (ss. 275–276).
BibTeX
@inproceedings{oz2021-262880,
author = {Öz, Emel},
title = {EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT},
booktitle = {5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ},
address = {Samsun},
year = {2021},
pages = {275--276},
url = {https://akademik.atauni.edu.tr/yayinlar/262880-effect-of-different-cooking-methods-on-the-myofibrillar-protein-profile-of-meat}
}