Bildiri
Özet Bildiri
Uluslararası
2019
Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk
International Conference on Food Microbiology
ss. 47 · 14.12.2019 · 14.12.2019
Atıf için künye
Kaban, G., Yılmaz, Z., & Kaya, M. (2019). Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk. International Conference on Food Microbiology (ss. 47).
BibTeX
@inproceedings{kaban2019-271563,
author = {Kaban, Güzin and Yılmaz, Z.Y. 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 = {2019},
pages = {47},
url = {https://akademik.atauni.edu.tr/yayinlar/271563-effects-of-lactobacillus-sakei-s15-and-staphylococcus-xylosus-gm92-on-volatile}
}