Bildiri
Uluslararası
2016
The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma
2nd Congress on Food Structure & Design
26.10.2016–28.10.2016 · 26.10.2016
Atıf için künye
YALINKILIÇ, B., Kaban, G., & Kaya, M. (2016). The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma. 2nd Congress on Food Structure & Design.
BibTeX
@inproceedings{yalinkilic2016-271532,
author = {YALINKILIÇ, BARIŞ and Kaban, Güzin and Kaya, Mükerrem},
title = {The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma},
booktitle = {2nd Congress on Food Structure & Design},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/271532-the-effects-of-different-chloride-salts-on-lypolytic-and-proteolytic-properties}
}