Effects Of Addition Taşköprü Garlic And Synthetic Antioxidant On Some Properties And Oxidation Stability Of Butter

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dc.contributor.authorTahmas Kahyaoğlu Deren
dc.contributor.authorUraylı Serap
dc.date.accessioned2024-03-22T20:03:12Z
dc.date.available2024-03-22T20:03:12Z
dc.date.issued2018
dc.identifier.startpage243
dc.identifier.urihttps://hdl.handle.net/20.500.12597/22285
dc.languageEnglish
dc.relation.conferenceInternational Congress On Engineering And Life Science
dc.relation.conferencecityKastamonu
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectButter
dc.subjectOxidation
dc.subjectAntioxidant
dc.titleEffects Of Addition Taşköprü Garlic And Synthetic Antioxidant On Some Properties And Oxidation Stability Of Butter
dc.typeConference Proceedings
local.event.enddate29.04.2018
local.event.printdate15.05.2018
local.event.startdate26.04.2018
local.import.id4815229-3768162
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı- > Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID4815229
local.item.yazarID3768162
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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