B. ARSLAN And A. SOYER, "Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage," 19th International Conference on Food Processing and technology , vol.8, Paris, France, pp.105, 2017
ARSLAN, B. And SOYER, A. 2017. Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage. 19th International Conference on Food Processing and technology , (Paris, France), 105.
ARSLAN, B., & SOYER, A., (2017). Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage . 19th International Conference on Food Processing and technology (pp.105). Paris, France
ARSLAN, BETÜL, And AYLA SOYER. "Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage," 19th International Conference on Food Processing and technology, Paris, France, 2017
ARSLAN, BETÜL And SOYER, AYLA. "Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage." 19th International Conference on Food Processing and technology , Paris, France, pp.105, 2017
ARSLAN, B. And SOYER, A. (2017) . "Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage." 19th International Conference on Food Processing and technology , Paris, France, p.105.
@conferencepaper{conferencepaper, author={BETÜL ARSLAN And author={AYLA SOYER}, title={Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage}, congress name={19th International Conference on Food Processing and technology}, city={Paris}, country={France}, year={2017}, pages={105} }