Bildiri
Poster
Uluslararası
2011
The effects of different cooking methods on beef quality
Novel Approaches in Food Industry, International Food Congress
ss. 748 · İzmir · 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, İzmir (ss. 748).
BibTeX
@inproceedings{oz2011-270199,
author = {Öz, Fatih and Aksu, Muhammet İrfan and Turan, Metin},
title = {The effects of different cooking methods on beef quality},
booktitle = {Novel Approaches in Food Industry, International Food Congress},
address = {İzmir},
year = {2011},
pages = {748},
url = {https://akademik.atauni.edu.tr/yayinlar/270199-the-effects-of-different-cooking-methods-on-beef-quality}
}