Bildiri
Özet Bildiri
Uluslararası
2019
The Effects of Different Processing Conditions on Biogenic Amine Formation and Some Qualitative Properties in Pastırma Production
2nd International Congress on Food Technology
ss. 62 · Aydın · 13.12.2019 · 13.12.2019
Atıf için künye
Hazar, F. Y., Kaban, G., & Kaya, M. (2019). The Effects of Different Processing Conditions on Biogenic Amine Formation and Some Qualitative Properties in Pastırma Production. 2nd International Congress on Food Technology, Aydın (ss. 62).
BibTeX
@inproceedings{hazar2019-271575,
author = {Hazar, Fatma yağmur and Kaban, Güzin and Kaya, Mükerrem},
title = {The Effects of Different Processing Conditions on Biogenic Amine Formation and Some Qualitative Properties in Pastırma Production},
booktitle = {2nd International Congress on Food Technology},
address = {Aydın},
year = {2019},
pages = {62},
url = {https://akademik.atauni.edu.tr/yayinlar/271575-the-effects-of-different-processing-conditions-on-biogenic-amine-formation-and}
}