Physico-Chemical And Sensory Properties Of Sucuk Produced By Using Water Buffalo Meat

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dc.contributor.authorKaya Mükerrem
dc.contributor.authorŞimşek İsmail
dc.contributor.authorHazar Fatma Yağmur
dc.contributor.authorKaban Güzin
dc.date.accessioned2024-03-22T20:11:57Z
dc.date.available2024-03-22T20:11:57Z
dc.date.issued2018
dc.identifier.urihttps://hdl.handle.net/20.500.12597/24309
dc.languageEnglish
dc.relation.conferenceInternational Congress On Engineering And Life Sciences
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titlePhysico-Chemical And Sensory Properties Of Sucuk Produced By Using Water Buffalo Meat
dc.typeConference Proceedings
local.event.enddate29.04.2018
local.event.printdate10.05.2018
local.event.startdate26.04.2018
local.import.id5103373-3948718
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID5103373
local.item.yazarID3948718
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoktor Öğretim Üyesi

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