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Kitapta Bölüm Uluslararası 2024

Food Quality 4.0: contribution to sustainability

Abderrahmane Aıt-Kaddour, Sofiane Boudalia, Fatih Özoğul, Semra Çiçek, Yana Cahyana, Zuhaib F. Bhat

Food Industry 4.0 (Emerging Trends and Technologies in Sustainable Food Production and Consumption) ss. 35–59 · 2024

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Aıt-Kaddour, A., Boudalia, S., Özoğul, F., Çiçek, S., Cahyana, Y., & Bhat, Z. F. (2024). Food Quality 4.0: contribution to sustainability. Abdo HASSOUN (Ed.), Food Industry 4.0 (Emerging Trends and Technologies in Sustainable Food Production and Consumption) (ss. 35–59). Academic Press.

BibTeX 
@incollection{aitkaddour2024-290223,
  author = {Aıt-Kaddour, Abderrahmane and Boudalia, Sofiane and Özoğul, Fatih and Çiçek, Semra and Cahyana, Yana and Bhat, Zuhaib F.},
  title = {Food Quality 4.0: contribution to sustainability},
  booktitle = {Food Industry 4.0 (Emerging Trends and Technologies in Sustainable Food Production and Consumption)},
  editor = {Abdo HASSOUN},
  publisher = {Academic Press},
  year = {2024},
  pages = {35--59},
  url = {https://akademik.atauni.edu.tr/yayinlar/290223-food-quality-40-contribution-to-sustainability}
}