Effects of modified atmosphere packaging on color and sensory properties of pastırma produced with different chloride salts

Kaban, Güzin; Kaya, Mükerrem; YALINKILIÇ, BARIŞ; Fettahoğlu, Kübra; ÇİNAR, KÜBRA

Bildiri Uluslararası 2015

Effects of modified atmosphere packaging on color and sensory properties of pastırma produced with different chloride salts

Güzin Kaban, Mükerrem Kaya, BARIŞ YALINKILIÇ, Kübra Fettahoğlu, KÜBRA ÇİNAR

The 3nd International Symposium on Traditional Foods from Adriatic to Caucasus ss. 165 · 01.10.2015–04.10.2015 · 01.10.2015

Atıf için künye

Kaban, G., Kaya, M., YALINKILIÇ, B., Fettahoğlu, K., & ÇİNAR, K. (2015). Effects 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 Caucasus (ss. 165).

BibTeX

@inproceedings{kaban2015-271521,
  author = {Kaban, Güzin and Kaya, Mükerrem and YALINKILIÇ, BARIŞ and Fettahoğlu, Kübra and ÇİNAR, KÜBRA},
  title = {Effects 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 Caucasus},
  year = {2015},
  pages = {165},
  url = {https://akademik.atauni.edu.tr/yayinlar/271521-effects-of-modified-atmosphere-packaging-on-color-and-sensory-properties-of}
}