Bildiri
Poster
Uluslararası
2015
Erzincan Kemah Cheese Halva and its physical chemical and sensory properties
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
Saraybosna · 01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
TAHMAS KAHYAOĞLU, D., ŞİMŞEK, E., & Çakmakçı, S. (2015). Erzincan Kemah Cheese Halva and its physical chemical and sensory properties. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna.
BibTeX
@inproceedings{tahmaskahyaoglu2015-276076,
author = {TAHMAS KAHYAOĞLU, DEREN and ŞİMŞEK, EREN and Çakmakçı, Songül},
title = {Erzincan Kemah Cheese Halva and its physical chemical and sensory properties},
booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus},
address = {Saraybosna},
year = {2015},
url = {https://akademik.atauni.edu.tr/yayinlar/276076-erzincan-kemah-cheese-halva-and-its-physical-chemical-and-sensory-properties}
}