Bildiri
Poster
Uluslararası
2016
The effects of using different levels of hazelnut oil on instrumental properties of bologna type sausage
2nd congress on food structure and 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 of hazelnut oil on instrumental properties of bologna type sausage. 2nd congress on food structure and design.
BibTeX
@inproceedings{sisikogras2016-269441,
author = {Şişik Oğraş, Şeyma and AKKÖSE, AHMET and KABAN, GÜZİN and Kaya, Mükerrem},
title = {The effects of using different levels of hazelnut oil on instrumental properties of bologna type sausage},
booktitle = {2nd congress on food structure and design},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/269441-the-effects-of-using-different-levels-of-hazelnut-oil-on-instrumental-properties}
}