COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE

Öz, Emel

Kitapta Bölüm Bilimsel Kitap Bölümü Uluslararası 2023

COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE

Academic Studies in Engineering ss. 20–28 · 2023

Atıf için künye

Öz, E. (2023). COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE. Prof. Dr. Çoşkun ÖZALP (Ed.), Academic Studies in Engineering (ss. 20–28). Gece Kitaplığı.

BibTeX

@incollection{oz2023-262894,
  author = {Öz, Emel},
  title = {COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE},
  booktitle = {Academic Studies in Engineering},
  editor = {Prof. Dr. Çoşkun ÖZALP},
  publisher = {Gece Kitaplığı},
  year = {2023},
  pages = {20--28},
  url = {https://akademik.atauni.edu.tr/yayinlar/262894-comparison-of-sous-vide-cooking-method-with-some-traditional-cooking-methods-in}
}