Bildiri
Tam Metin Bildiri
Uluslararası
2025
The Effect Of Using Cauliflower In Chicken Meatballs On Physicochemical, Sensory, And Textural Properties
5. INTERNATIONAL GAZİANTEP SCIENTIFIC RESEARCH CONGRESS
ss. 562–568 · Gaziantep · 27.12.2025–28.12.2025 · 27.12.2025
Atıf için künye
Kırkyol, M., & Akköse, A. (2025). The Effect Of Using Cauliflower In Chicken Meatballs On Physicochemical, Sensory, And Textural Properties. 5. INTERNATIONAL GAZİANTEP SCIENTIFIC RESEARCH CONGRESS, Gaziantep (ss. 562–568).
BibTeX
@inproceedings{kirkyol2025-276744,
author = {Kırkyol, Mine and Akköse, Ahmet},
title = {The Effect Of Using Cauliflower In Chicken Meatballs On Physicochemical, Sensory, And Textural Properties},
booktitle = {5. INTERNATIONAL GAZİANTEP SCIENTIFIC RESEARCH CONGRESS},
address = {Gaziantep},
year = {2025},
pages = {562--568},
url = {https://akademik.atauni.edu.tr/yayinlar/276744-the-effect-of-using-cauliflower-in-chicken-meatballs-on-physicochemical-sensory}
}