Bildiri
Özet Bildiri
Uluslararası
2019
The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying
3. International Conference on Agriculture, Food, Veterinary and Pharmacy
Trabzon · 16.04.2019 · 16.04.2019
Atıf için künye
Ekiz Terzioğlu, E., & Öz, F. (2019). The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon.
BibTeX
@inproceedings{ekizterzioglu2019-270173,
author = {Ekiz Terzioğlu, Elif and Öz, Fatih},
title = {The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying},
booktitle = {3. International Conference on Agriculture, Food, Veterinary and Pharmacy},
address = {Trabzon},
year = {2019},
url = {https://akademik.atauni.edu.tr/yayinlar/270173-the-effects-of-different-frying-oils-on-the-lipid-oxidation-in-meatballs-deep}
}