Biogenic Amines Content And Some Qualitative Properties Of Different Pastırma Types

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dc.contributor.authorKaban Güzin
dc.contributor.authorİşçi Gürsel
dc.contributor.authorHazar Fatma Yağmur
dc.contributor.authorKaya Mükerrem
dc.date.accessioned2024-03-22T20:11:57Z
dc.date.available2024-03-22T20:11:57Z
dc.date.issued2017
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24310
dc.languageEnglish
dc.relation.conference3rd International Symposium On Fermented Meat
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleBiogenic Amines Content And Some Qualitative Properties Of Different Pastırma Types
dc.typeConference Proceedings
local.event.enddate29.09.2017
local.event.printdate25.09.2017
local.event.startdate27.09.2017
local.import.id5103362-3948705
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID5103362
local.item.yazarID3948705
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoktor Öğretim Üyesi

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