Bildiri
Özet Bildiri
Uluslararası
2011
The effects of different animal fats on sensory properties of kavurma A Turkish Meat product
4th International Congress on Food and Nutrition
12.10.2011–14.10.2011 · 12.10.2011
Atıf için künye
Şişik Oğraş, Ş., YALINKILIÇ, B., Kaban, G., & KAYA, M. (2011). The effects of different animal fats on sensory properties of kavurma A Turkish Meat product. 4th International Congress on Food and Nutrition.
BibTeX
@inproceedings{sisikogras2011-269440,
author = {Şişik Oğraş, Şeyma and YALINKILIÇ, BARIŞ and Kaban, Güzin and KAYA, MÜKERREM},
title = {The effects of different animal fats on sensory properties of kavurma A Turkish Meat product},
booktitle = {4th International Congress on Food and Nutrition},
year = {2011},
url = {https://akademik.atauni.edu.tr/yayinlar/269440-the-effects-of-different-animal-fats-on-sensory-properties-of-kavurma-a-turkish}
}