Atatürk Üniversitesi Atatürk Üniversitesi
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Bildiri Tam Metin Bildiri Uluslararası 2018

Glass Transition Temperature of Goose Meat. A DSC Study

Ahmet Akköse

International Conference on Raw Materials to Processed Foods Antalya · 11.04.2018–13.04.2018 · 11.04.2018

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Akköse, A. (2018). Glass Transition Temperature of Goose Meat. A DSC Study. International Conference on Raw Materials to Processed Foods, Antalya.

BibTeX 
@inproceedings{akkose2018-276735,
  author = {Akköse, Ahmet},
  title = {Glass Transition Temperature of Goose Meat. A DSC Study},
  booktitle = {International Conference on Raw Materials to Processed Foods},
  address = {Antalya},
  year = {2018},
  url = {https://akademik.atauni.edu.tr/yayinlar/276735-glass-transition-temperature-of-goose-meat-a-dsc-study}
}