The Effect Of Using Transglutaminase On Free Aminoacid Composition And Volatile Compound Profile Of Pastırma

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dc.contributor.authorHazar Fatma Yağmur
dc.contributor.authorKaban Güzin
dc.contributor.authorKaya Mükerrem
dc.date.accessioned2024-03-22T20:11:57Z
dc.date.available2024-03-22T20:11:57Z
dc.date.issued2019
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24303
dc.languageEnglish
dc.relation.conferenceInternational Congress On Engineering And Life Science
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Effect Of Using Transglutaminase On Free Aminoacid Composition And Volatile Compound Profile Of Pastırma
dc.typeConference Proceedings
local.event.enddate14.04.2019
local.event.printdate09.08.2019
local.event.startdate11.04.2019
local.import.id6024047-4531539
local.item.editiontypeBasılı
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeTam Metin Bildiri
local.item.yayinID6024047
local.item.yazarID4531539
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoktor Öğretim Üyesi

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