Bildiri
Uluslararası
2016
The effects of using different levels hazelnut oil on instrumental texture properties of Bologna type sausage
2nd Congress on Food Structure & Design
26.10.2016–28.10.2016 · 26.10.2016
Atıf için künye
Şişik Oğraş, Ş., Akköse, A., Kaban, G., & Kaya, M. (2016). The effects of using different levels hazelnut oil on instrumental texture properties of Bologna type sausage. 2nd Congress on Food Structure & Design.
BibTeX
@inproceedings{sisikogras2016-269426,
author = {Şişik Oğraş, Şeyma and Akköse, Ahmet and Kaban, Güzin and Kaya, Mükerrem},
title = {The effects of using different levels hazelnut oil on instrumental texture properties of Bologna type sausage},
booktitle = {2nd Congress on Food Structure & Design},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/269426-the-effects-of-using-different-levels-hazelnut-oil-on-instrumental-texture}
}