Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk

KABAN, GÜZİN; Yılmaz Oral, Zeynep Feyza; KAYA, MÜKERREM

Bildiri Özet Bildiri Uluslararası 2016

Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk

GÜZİN KABAN, Zeynep Feyza Yılmaz Oral, MÜKERREM KAYA

Conference on Food Microbiology 08.08.2016–10.08.2016 · 08.08.2016

Atıf için künye

KABAN, G., Yılmaz Oral, Z. F., & KAYA, M. (2016). Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk. Conference on Food Microbiology.

BibTeX

@inproceedings{kaban2016-289619,
  author = {KABAN, GÜZİN and Yılmaz Oral, Zeynep Feyza and KAYA, MÜKERREM},
  title = {Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk},
  booktitle = {Conference on Food Microbiology},
  year = {2016},
  url = {https://akademik.atauni.edu.tr/yayinlar/289619-effects-of-lactobacillus-sakei-s15-and-staphylococcus-gm92-on-volatile-compounds}
}