Bildiri
Poster
Uluslararası
2015
Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
Saraybosna · 01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
Çakmakçı, S., HAYALOĞLU, A. A., & GÜRKAN, H. (2015). Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna.
BibTeX
@inproceedings{cakmakci2015-276132,
author = {Çakmakçı, Songül and HAYALOĞLU, ALİ ADNAN and GÜRKAN, HACER},
title = {Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti},
booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus},
address = {Saraybosna},
year = {2015},
url = {https://akademik.atauni.edu.tr/yayinlar/276132-individual-free-amino-acid-and-peptide-profiles-of-mould-ripened-civil-cheese}
}