Bildiri
Poster
Uluslararası
2011
The effects of different cooking methods on beef quality.
Novel Approaches in Food Industry, International Food Congress
26.05.2011–29.05.2011 · 26.05.2011
Atıf için künye
Öz, F., AKSU, M. İ., & TURAN, M. (2011). The effects of different cooking methods on beef quality. Novel Approaches in Food Industry, International Food Congress.
BibTeX
@inproceedings{oz2011-270170,
author = {Öz, Fatih and AKSU, MUHAMMET İRFAN and TURAN, METİN},
title = {The effects of different cooking methods on beef quality.},
booktitle = {Novel Approaches in Food Industry, International Food Congress},
year = {2011},
url = {https://akademik.atauni.edu.tr/yayinlar/270170-the-effects-of-different-cooking-methods-on-beef-quality}
}