Bildiri
Poster
Uluslararası
2017
Effects of Using Hazelnut Oil on Some Physico-Chemical Properties and Volatile Compounds of Bologna-Type Beef Sausage
47th International Scientific Conference on FoodEngineering and Biotechnology
Kuala-Lumpur · 21.12.2017–22.12.2017 · 21.12.2017
Atıf için künye
Şişik Oğraş, Ş., Akköse, A., Kaban, G., & Kaya, M. (2017). Effects of Using Hazelnut Oil on Some Physico-Chemical Properties and Volatile Compounds of Bologna-Type Beef Sausage. 47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur.
BibTeX
@inproceedings{sisikogras2017-269419,
author = {Şişik Oğraş, Şeyma and Akköse, Ahmet and Kaban, Güzin and Kaya, Mükerrem},
title = {Effects of Using Hazelnut Oil on Some Physico-Chemical Properties and Volatile Compounds of Bologna-Type Beef Sausage},
booktitle = {47th International Scientific Conference on FoodEngineering and Biotechnology},
address = {Kuala-Lumpur},
year = {2017},
url = {https://akademik.atauni.edu.tr/yayinlar/269419-effects-of-using-hazelnut-oil-on-some-physico-chemical-properties-and-volatile}
}