The Effect Of Low-Sodium Mixtures Of Salts On Microbiological Properties Of Pastırma During Storage

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dc.contributor.authorKaban Güzin
dc.contributor.authorKaya Mükerrem
dc.contributor.authorAksu Muhammet İrfan
dc.contributor.authorYalınkılıç Barış
dc.contributor.authorHazar Fatma Yağmur
dc.date.accessioned2024-03-22T20:11:57Z
dc.date.available2024-03-22T20:11:57Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24312
dc.languageEnglish
dc.relation.conference3nd International Symposium On ‘’Traditional Foods From Adriatic To Caucases
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Effect Of Low-Sodium Mixtures Of Salts On Microbiological Properties Of Pastırma During Storage
dc.typeConference Proceedings
local.event.enddate04.10.2015
local.event.printdate25.09.2015
local.event.startdate01.10.2015
local.import.id5093340-3943400
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID5093340
local.item.yazarID3943400
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoktor Öğretim Üyesi

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