Bildiri
Özet Bildiri
Uluslararası
2019
The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)
2nd Congress on Food Structure & Design
ss. 32 · Antalya · 14.12.2019 · 14.12.2019
Atıf için künye
Yalınkılıç, B., Kaban, G., & Kaya, M. (2019). The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral). 2nd Congress on Food Structure & Design, Antalya (ss. 32).
BibTeX
@inproceedings{yalinkilic2019-271535,
author = {Yalınkılıç, Bariş and Kaban, Güzin and Kaya, Mükerrem},
title = {The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)},
booktitle = {2nd Congress on Food Structure & Design},
address = {Antalya},
year = {2019},
pages = {32},
url = {https://akademik.atauni.edu.tr/yayinlar/271535-the-effects-of-sodium-potassium-calcium-and-magnesium-chloride-salts-on-the}
}