Bildiri
Özet Bildiri
Uluslararası
2019
Color and Sensory Characteristics of Sucuk:Effect of Different Processing Conditions
1st International Symposium on Fermented Meats
ss. 37 · 13.12.2019 · 13.12.2019
Atıf için künye
Kaya, M., & Kaban, G. (2019). Color and Sensory Characteristics of Sucuk:Effect of Different Processing Conditions. 1st International Symposium on Fermented Meats (ss. 37).
BibTeX
@inproceedings{kaya2019-271488,
author = {Kaya, Mükerrem and Kaban, Güzin},
title = {Color and Sensory Characteristics of Sucuk:Effect of Different Processing Conditions},
booktitle = {1st International Symposium on Fermented Meats},
year = {2019},
pages = {37},
url = {https://akademik.atauni.edu.tr/yayinlar/271488-color-and-sensory-characteristics-of-sucukeffect-of-different-processing}
}