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Effects of Different Processing Conditions on Nonprotein Nitrogenous Substance of Sucuk

Güzin Kaban, Mükerrem Kaya

Euro FoodChem XVII ss. 654 · İstanbul · 13.12.2019 · 13.12.2019

Atıf için künye

Kaban, G., & Kaya, M. (2019). Effects of Different Processing Conditions on Nonprotein Nitrogenous Substance of Sucuk. Euro FoodChem XVII, İstanbul (ss. 654).

BibTeX 
@inproceedings{kaban2019-271504,
  author = {Kaban, Güzin and Kaya, Mükerrem},
  title = {Effects of Different Processing Conditions on Nonprotein Nitrogenous Substance of Sucuk},
  booktitle = {Euro FoodChem XVII},
  address = {İstanbul},
  year = {2019},
  pages = {654},
  url = {https://akademik.atauni.edu.tr/yayinlar/271504-effects-of-different-processing-conditions-on-nonprotein-nitrogenous-substance}
}