Bildiri
Tam Metin Bildiri
Uluslararası
2019
Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves
International Conference on Agronomy and Food Science and Technology (AgroFood)
ss. 546–555 · İstanbul · 20.06.2019–21.06.2019 · 20.06.2019
Atıf için künye
Çetin, B., Aktaş, H., & Meral Aktaş, H. (2019). Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves. International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul (ss. 546–555).
BibTeX
@inproceedings{cetin2019-269635,
author = {Çetin, Bülent and Aktaş, Haktan and Meral Aktaş, Hacer},
title = {Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves},
booktitle = {International Conference on Agronomy and Food Science and Technology (AgroFood)},
address = {İstanbul},
year = {2019},
pages = {546--555},
url = {https://akademik.atauni.edu.tr/yayinlar/269635-monitoring-of-microbial-changes-during-incubation-in-the-yoghurts-prepared-with}
}