Bildiri
Özet Bildiri
Uluslararası
2016
The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma
2nd Congress on Food Structure & Design
26.10.2016–28.10.2016 · 26.10.2016
Atıf için künye
YALINKILIÇ, B., KABAN, G., & Kaya, M. (2016). The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma. 2nd Congress on Food Structure & Design.
BibTeX
@inproceedings{yalinkilic2016-275081,
author = {YALINKILIÇ, BARIŞ and KABAN, GÜZİN and Kaya, Mükerrem},
title = {The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma},
booktitle = {2nd Congress on Food Structure & Design},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/275081-the-effects-of-sodium-potassium-calcium-and-magnesium-chloride-salts-on-the}
}