Bildiri
Poster
Uluslararası
2016
Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on volatile compounds and sensory characteristics of heat treated sucuk
International Conference on Food Microbiology
08.08.2016–10.08.2016 · 08.08.2016
Atıf için künye
Kaban, G., YILMAZ, Z. F., & Kaya, M. (2016). Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on volatile compounds and sensory characteristics of heat treated sucuk. International Conference on Food Microbiology.
BibTeX
@inproceedings{kaban2016-271554,
author = {Kaban, Güzin and YILMAZ, ZEYNEP FEYZA and Kaya, Mükerrem},
title = {Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on volatile compounds and sensory characteristics of heat treated sucuk},
booktitle = {International Conference on Food Microbiology},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/271554-effects-of-lactobacillus-sakei-s15-and-staphylococcus-xylosus-gm92-on-volatile}
}