The Effects Of Different Processing Conditions On Biogenic Amine Formation And Some Qualitative Properties İn Pastırma Production

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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.issued2014
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24313
dc.languageEnglish
dc.relation.conference2nd International Congress On Food Technology
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Effects Of Different Processing Conditions On Biogenic Amine Formation And Some Qualitative Properties İn Pastırma Production
dc.typeConference Proceedings
local.event.enddate07.11.2014
local.event.printdate01.12.2014
local.event.startdate05.11.2014
local.import.id5093209-3943307
local.item.editiontypeBasılı
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID5093209
local.item.yazarID3943307
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoktor Öğretim Üyesi

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