Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk

Arslan, Mehtap; Yılmaz Oral, Zeynep Feyza; Kaban, Güzin; Kaya, Mükerrem

Bildiri Tam Metin Bildiri Uluslararası 2023

Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk

Mehtap Arslan, Zeynep Feyza Yılmaz Oral, Güzin Kaban, Mükerrem Kaya

2 nd International Congress on Food Researches ss. 498–501 · 16.10.2023 · 16.10.2023

Atıf için künye

Arslan, M., Yılmaz Oral, Z. F., Kaban, G., & Kaya, M. (2023). Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk. 2 nd International Congress on Food Researches (ss. 498–501).

BibTeX

@inproceedings{arslan2023-271484,
  author = {Arslan, Mehtap and Yılmaz Oral, Zeynep Feyza and Kaban, Güzin and Kaya, Mükerrem},
  title = {Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk},
  booktitle = {2 nd International Congress on Food Researches},
  year = {2023},
  pages = {498--501},
  url = {https://akademik.atauni.edu.tr/yayinlar/271484-effects-of-different-fat-level-and-cooking-times-on-the-formation-of}
}