The Comparıson Of The Mıcrobıologıcal Characterıstıcs Of The Tarhana’s Produced By Dıfferent Tradıtıonal Method.

Simple item page
dc.contributor.authorİçli Nesrin
dc.contributor.authorKesbiç Fevziye Işıl
dc.date.accessioned2024-03-22T20:38:03Z
dc.date.available2024-03-22T20:38:03Z
dc.date.issued2018
dc.identifier.uriwww.traditionalfoods2018.com
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28476
dc.languageEnglish
dc.relation.conferenceThe 4th International Symposium On “Traditional Foods From Adriatic To Caucasus
dc.relation.conferencecityGirne
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Comparıson Of The Mıcrobıologıcal Characterıstıcs Of The Tarhana’s Produced By Dıfferent Tradıtıonal Method.
dc.typeConference Proceedings
local.event.enddate21.04.2018
local.event.printdate21.04.2018
local.event.startdate19.04.2018
local.import.id4964853-3868206
local.item.editiontypeElektronik
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectSağlık Bilimleri Temel Alanı- > Toksikoloji
local.item.typeÖzet Bildiri
local.item.yayinID4964853
local.item.yazarID3868206
local.person.branchSağlık Bilimleri Fakültesi
person.jobTitleDoçent

Files

Collections

Bildiriler