KABAN, G. Et Al. 2017. Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk. 3rd International Symposium on Fermented Meat , (France).

KABAN, G., Fettahoğlu, K., YILMAZ, Z. F., & KAYA, M., (2017). Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk . 3rd International Symposium on Fermented Meat, France

KABAN, GÜZİN Et Al. "Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk," 3rd International Symposium on Fermented Meat, France, 2017

KABAN, GÜZİN Et Al. "Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk." 3rd International Symposium on Fermented Meat , France, 2017

KABAN, G. Et Al. (2017) . "Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk." 3rd International Symposium on Fermented Meat , France.

@conferencepaper{conferencepaper, author={GÜZİN KABAN Et Al. }, title={Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk}, congress name={3rd International Symposium on Fermented Meat}, city={}, country={France}, year={2017}}