Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels

BAYRAK KUL, Derya; Yılmaz Oral, Zeynep Feyza; Kaban, Güzin

doi:10.5152/fser.2023.1229723

Makale Tam Makale Ulusal 2023

Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels

Derya BAYRAK KUL, Zeynep Feyza Yılmaz Oral, Güzin Kaban

Food Science and Engineering Research Cilt 2 · Sayı 1 · ss. 18–22 · 01.03.2023

DOI ile aç

Atıf için künye

BAYRAK KUL, D., Yılmaz Oral, Z. F., & Kaban, G. (2023). Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels. Food Science and Engineering Research, 2(1), 18–22. https://doi.org/10.5152/fser.2023.1229723

BibTeX

@article{bayrakkul2023-271427,
  author = {BAYRAK KUL, Derya and Yılmaz Oral, Zeynep Feyza and Kaban, Güzin},
  title = {Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels},
  journal = {Food Science and Engineering Research},
  year = {2023},
  volume = {2},
  number = {1},
  pages = {18--22},
  issn = {2980-1451},
  doi = {10.5152/fser.2023.1229723},
  url = {https://akademik.atauni.edu.tr/yayinlar/271427-volatile-compounds-of-kavurma-produced-with-different-salt-and-fat-levels}
}