Bildiri
Tam Metin Bildiri
Uluslararası
2021
The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball
2nd International / 12th National Food Engineering Congress
ss. 102–108 · Ankara · 25.11.2021–27.11.2021 · 25.11.2021
Atıf için künye
Bulan, R., & Öz, F. (2021). The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball. 2nd International / 12th National Food Engineering Congress, Ankara (ss. 102–108).
BibTeX
@inproceedings{bulan2021-270210,
author = {Bulan, Revşan and Öz, Fatih},
title = {The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball},
booktitle = {2nd International / 12th National Food Engineering Congress},
address = {Ankara},
year = {2021},
pages = {102--108},
url = {https://akademik.atauni.edu.tr/yayinlar/270210-the-effect-of-tarragon-on-lipid-oxidation-and-heterocyclic-aromatic-amine}
}