Bildiri
Poster
Uluslararası
2018
Textural Properties of Bologna Type Turkey Meat Sausages Produced with Different Levels of Sunflower Oil
International Conference on Raw Materials to Processed Foods
ss. 202 · Antalya · 11.04.2018–13.04.2018 · 11.04.2018
Atıf için künye
Akköse, A., & ÇELİK, C. (2018). Textural Properties of Bologna Type Turkey Meat Sausages Produced with Different Levels of Sunflower Oil. International Conference on Raw Materials to Processed Foods, Antalya (ss. 202).
BibTeX
@inproceedings{akkose2018-276724,
author = {Akköse, Ahmet and ÇELİK, CANAN},
title = {Textural Properties of Bologna Type Turkey Meat Sausages Produced with Different Levels of Sunflower Oil},
booktitle = {International Conference on Raw Materials to Processed Foods},
address = {Antalya},
year = {2018},
pages = {202},
url = {https://akademik.atauni.edu.tr/yayinlar/276724-textural-properties-of-bologna-type-turkey-meat-sausages-produced-with-different}
}