Bildiri
Özet Bildiri
Uluslararası
2019
Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk
1st International Symposium on Fermented Meats
ss. 45 · 13.12.2019 · 13.12.2019
Atıf için künye
Kaban, G., Çakır, M., & Kaya, M. (2019). Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk. 1st International Symposium on Fermented Meats (ss. 45).
BibTeX
@inproceedings{kaban2019-271505,
author = {Kaban, Güzin and Çakır, M.A. and Kaya, Mükerrem},
title = {Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk},
booktitle = {1st International Symposium on Fermented Meats},
year = {2019},
pages = {45},
url = {https://akademik.atauni.edu.tr/yayinlar/271505-effect-of-heat-processing-on-the-volatile-compounds-and-sensory-properties-of}
}