Bildiri
Özet Bildiri
Uluslararası
2015
The Effect of Lox Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage
The 3nd International Symposium on Traditional Foods from Adriatic to Caucasus
01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
KABAN, G., Kaya, M., AKSU, M. İ., YALINKILIÇ, B., & HAZAR, F. Y. (2015). The Effect of Lox Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage. The 3nd International Symposium on Traditional Foods from Adriatic to Caucasus.
BibTeX
@inproceedings{kaban2015-275065,
author = {KABAN, GÜZİN and Kaya, Mükerrem and AKSU, MUHAMMET İRFAN and YALINKILIÇ, BARIŞ and HAZAR, Fatma Yağmur},
title = {The Effect of Lox Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage},
booktitle = {The 3nd International Symposium on Traditional Foods from Adriatic to Caucasus},
year = {2015},
url = {https://akademik.atauni.edu.tr/yayinlar/275065-the-effect-of-lox-sodium-mixtures-of-salts-on-microbiological-properties-of}
}