Bildiri
Özet Bildiri
Uluslararası
2019
The Effect of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage
The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases
ss. 13 · 14.12.2019 · 14.12.2019
Atıf için künye
Kaban, G., Kaya, M., AKSU, M. I., Yalınkılıç, B., & Hazar, F. Y. (2019). The Effect of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage. The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases (ss. 13).
BibTeX
@inproceedings{kaban2019-271558,
author = {Kaban, Güzin and Kaya, Mükerrem and AKSU, M. I. and Yalınkılıç, Bariş and Hazar, Fatma yağmur},
title = {The Effect of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage},
booktitle = {The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases},
year = {2019},
pages = {13},
url = {https://akademik.atauni.edu.tr/yayinlar/271558-the-effect-of-low-sodium-mixtures-of-salts-on-microbiological-properties-of}
}