Effect of Modified Atmosphere Packaging on Color and Sensory Properties of Pastırma Produced with Different Chloride Salts

Kaban, Güzin; Kaya, Mükerrem; Yalınkılıç, Bariş; FETTAHOGLU, KUBRA; CINAR, KUBRA

Bildiri Özet Bildiri Uluslararası 2019

Effect of Modified Atmosphere Packaging on Color and Sensory Properties of Pastırma Produced with Different Chloride Salts

Güzin Kaban, Mükerrem Kaya, Bariş Yalınkılıç, KUBRA FETTAHOGLU, KUBRA CINAR

The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases ss. 165 · 14.12.2019 · 14.12.2019

Atıf için künye

Kaban, G., Kaya, M., Yalınkılıç, B., FETTAHOGLU, K., & CINAR, K. (2019). Effect of Modified Atmosphere Packaging on Color and Sensory Properties of Pastırma Produced with Different Chloride Salts. The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases (ss. 165).

BibTeX

@inproceedings{kaban2019-271500,
  author = {Kaban, Güzin and Kaya, Mükerrem and Yalınkılıç, Bariş and FETTAHOGLU, KUBRA and CINAR, KUBRA},
  title = {Effect of Modified Atmosphere Packaging on Color and Sensory Properties of Pastırma Produced with Different Chloride Salts},
  booktitle = {The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases},
  year = {2019},
  pages = {165},
  url = {https://akademik.atauni.edu.tr/yayinlar/271500-effect-of-modified-atmosphere-packaging-on-color-and-sensory-properties-of}
}