Bildiri
Poster
Uluslararası
2016
The effects of coating with beeswax on volatile compounds and proteolysis levels of kashar cheese during ripening
2nd Congress on Food Structure & Design
26.10.2016–28.10.2016 · 26.10.2016
Atıf için künye
Dağdemir, E., YILMAZ, F., & HAYALOĞLU, A. A. (2016). The effects of coating with beeswax on volatile compounds and proteolysis levels of kashar cheese during ripening. 2nd Congress on Food Structure & Design.
BibTeX
@inproceedings{dagdemir2016-269865,
author = {Dağdemir, Elif and YILMAZ, FIRAT and HAYALOĞLU, ALİ ADNAN},
title = {The effects of coating with beeswax on volatile compounds and proteolysis levels of kashar cheese during ripening},
booktitle = {2nd Congress on Food Structure & Design},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/269865-the-effects-of-coating-with-beeswax-on-volatile-compounds-and-proteolysis-levels}
}