Bildiri
Özet Bildiri
Uluslararası
2011
The Effect of Different Animal Fats on Sensory Properties of Kavurma-A Turkish Meat Product
4th International Congress on Food and Nutrition
ss. 1–3 · İstanbul · 12.10.2011–14.10.2011 · 12.10.2011
Atıf için künye
Şişik Oğraş, Ş., Yalınkılıç, B., Kaban, G., & Kaya, M. (2011). The Effect of Different Animal Fats on Sensory Properties of Kavurma-A Turkish Meat Product. 4th International Congress on Food and Nutrition, İstanbul (ss. 1–3).
BibTeX
@inproceedings{sisikogras2011-269428,
author = {Şişik Oğraş, Şeyma and Yalınkılıç, Barış and Kaban, Güzin and Kaya, Mükerrem},
title = {The Effect of Different Animal Fats on Sensory Properties of Kavurma-A Turkish Meat Product},
booktitle = {4th International Congress on Food and Nutrition},
address = {İstanbul},
year = {2011},
pages = {1--3},
url = {https://akademik.atauni.edu.tr/yayinlar/269428-the-effect-of-different-animal-fats-on-sensory-properties-of-kavurma-a-turkish}
}