ŞAKIYAN DEMİRKOL, Ö. Et Al. 2019. Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects. 65th International Congress of Meat Science and Technology .

ŞAKIYAN DEMİRKOL, Ö., KUTLU KANTAR, N., YILMAZ, M. S., OLUM, E., ORHAN YANIKAN, E., TAĞI, Ş., ... AYHAN, K.(2019). Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects . 65th International Congress of Meat Science and Technology

ŞAKIYAN DEMİRKOL, ÖZGE Et Al. "Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects," 65th International Congress of Meat Science and Technology, 2019

ŞAKIYAN DEMİRKOL, ÖZGE Ş. Et Al. "Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects." 65th International Congress of Meat Science and Technology , 2019

ŞAKIYAN DEMİRKOL, Ö. Et Al. (2019) . "Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects." 65th International Congress of Meat Science and Technology .

@conferencepaper{conferencepaper, author={ÖZGE ŞAKIYAN DEMİRKOL Et Al. }, title={Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects}, congress name={65th International Congress of Meat Science and Technology}, city={}, country={}, year={2019}}