Bildiri
Poster
Uluslararası
2015
The Effects of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
ss. 13 · Sarajevo · 01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
Kaban, G., Kaya, M., Aksu, M. İ., Yalınkılık, B., & Hazar Suncak, F. Y. (2015). The Effects of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo (ss. 13).
BibTeX
@inproceedings{kaban2015-271589,
author = {Kaban, Güzin and Kaya, Mükerrem and Aksu, Muhammet İrfan and Yalınkılık, Barış and Hazar Suncak, Fatma Yağmur},
title = {The Effects of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage},
booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus},
address = {Sarajevo},
year = {2015},
pages = {13},
url = {https://akademik.atauni.edu.tr/yayinlar/271589-the-effects-of-low-sodium-mixtures-of-salts-on-microbiological-properties-of}
}