Bildiri
Poster
Uluslararası
2017
Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk
3rd International Symposium on Fermented Meat
27.09.2017–29.09.2017 · 27.09.2017
Atıf için künye
Kaban, G., Fettahoğlu, K., Yılmaz Oral, Z. F., & KAYA, M. (2017). Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk. 3rd International Symposium on Fermented Meat.
BibTeX
@inproceedings{kaban2017-271479,
author = {Kaban, Güzin and Fettahoğlu, Kübra and Yılmaz Oral, Zeynep Feyza and KAYA, Mükerrem},
title = {Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk},
booktitle = {3rd International Symposium on Fermented Meat},
year = {2017},
url = {https://akademik.atauni.edu.tr/yayinlar/271479-effects-of-partial-replacement-of-sodium-chloride-with-kcl-mgcl2-and-cacl2-on}
}