Bildiri
Özet Bildiri
Uluslararası
2019
Fermented Sausages: Yeasts As Starter Culture
2nd International Congress on Food Technology
ss. 294 · Aydın · 13.12.2019 · 13.12.2019
Atıf için künye
KAMILOGLU, A., Kaban, G., & Kaya, M. (2019). Fermented Sausages: Yeasts As Starter Culture. 2nd International Congress on Food Technology, Aydın (ss. 294).
BibTeX
@inproceedings{kamiloglu2019-271537,
author = {KAMILOGLU, Aybike and Kaban, Güzin and Kaya, Mükerrem},
title = {Fermented Sausages: Yeasts As Starter Culture},
booktitle = {2nd International Congress on Food Technology},
address = {Aydın},
year = {2019},
pages = {294},
url = {https://akademik.atauni.edu.tr/yayinlar/271537-fermented-sausages-yeasts-as-starter-culture}
}