Bildiri
Tam Metin Bildiri
Uluslararası
2019
Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages
5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’
ss. 504–509 · Ankara · 02.10.2019–06.10.2019 · 02.10.2019
Atıf için künye
Kaya, M. (2019). Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages. 5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara (ss. 504–509).
BibTeX
@inproceedings{kaya2019-275035,
author = {Kaya, Mükerrem},
title = {Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages},
booktitle = {5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’},
address = {Ankara},
year = {2019},
pages = {504--509},
url = {https://akademik.atauni.edu.tr/yayinlar/275035-role-of-heat-treatment-in-volatile-nitrosamine-formation-fermented-sausages}
}