Physico-chemical and sensory properties of sucuk produced by using water buffalo meat

Kaya, Mükerrem; ŞİMŞEK, ismail; HAZAR, FATMA YAĞMUR; Kaban, Güzin

Bildiri Poster Uluslararası 2018

Physico-chemical and sensory properties of sucuk produced by using water buffalo meat

Mükerrem Kaya, ismail ŞİMŞEK, FATMA YAĞMUR HAZAR, Güzin Kaban

International Congress on Engineering and Life Sciences 26.04.2018–29.04.2018 · 26.04.2018

Atıf için künye

Kaya, M., ŞİMŞEK, İ., HAZAR, F. Y., & Kaban, G. (2018). Physico-chemical and sensory properties of sucuk produced by using water buffalo meat. International Congress on Engineering and Life Sciences.

BibTeX

@inproceedings{kaya2018-271585,
  author = {Kaya, Mükerrem and ŞİMŞEK, ismail and HAZAR, FATMA YAĞMUR and Kaban, Güzin},
  title = {Physico-chemical and sensory properties of sucuk produced by using water buffalo meat},
  booktitle = {International Congress on Engineering and Life Sciences},
  year = {2018},
  url = {https://akademik.atauni.edu.tr/yayinlar/271585-physico-chemical-and-sensory-properties-of-sucuk-produced-by-using-water-buffalo}
}