Bildiri
Poster
Uluslararası
2015
Glass Transition Temperature of Pastırma, a DSC study
The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’
ss. 160 · Sarajevo · 01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
Akköse, A. (2015). Glass Transition Temperature of Pastırma, a DSC study. The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo (ss. 160).
BibTeX
@inproceedings{akkose2015-276722,
author = {Akköse, Ahmet},
title = {Glass Transition Temperature of Pastırma, a DSC study},
booktitle = {The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’},
address = {Sarajevo},
year = {2015},
pages = {160},
url = {https://akademik.atauni.edu.tr/yayinlar/276722-glass-transition-temperature-of-pastirma-a-dsc-study}
}