Bildiri
Tam Metin Bildiri
Uluslararası
2024
Herbal Additives Used to Reduce Maillard Reaction in Beef Meatballs
Karadeniz 15th International Conference on Applied Sciences
ss. 458–470 · Rize · 08.03.2024–10.03.2024 · 08.03.2024
Atıf için künye
Anlar Daldal, P., & Cinar Topcu, K. (2024). Herbal Additives Used to Reduce Maillard Reaction in Beef Meatballs. Karadeniz 15th International Conference on Applied Sciences, Rize (ss. 458–470).
BibTeX
@inproceedings{anlardaldal2024-334330,
author = {Anlar Daldal, Pınar and Cinar Topcu, Kübra},
title = {Herbal Additives Used to Reduce Maillard Reaction in Beef Meatballs},
booktitle = {Karadeniz 15th International Conference on Applied Sciences},
address = {Rize},
year = {2024},
pages = {458--470},
url = {https://akademik.atauni.edu.tr/yayinlar/334330-herbal-additives-used-to-reduce-maillard-reaction-in-beef-meatballs}
}