KABAN, G. Et Al. Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk. 1st International Symposium on Fermented Meats , (Germany), 45.

KABAN, G., Çakır, M., & KAYA, M., Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk . 1st International Symposium on Fermented Meats (pp.45). , Germany

KABAN, Güzin, M.A. Çakır, And Mükerrem KAYA. "Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk," 1st International Symposium on Fermented Meats, Germany,

KABAN, Güzin Et Al. "Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk." 1st International Symposium on Fermented Meats , Germany, pp.45

KABAN, G. Çakır, M. And KAYA, M. . "Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk." 1st International Symposium on Fermented Meats , Germany, p.45.

@conferencepaper{conferencepaper, author={Güzin KABAN Et Al. }, title={Effect of Heat Processing on The Volatile Compounds And Sensory Properties of Sucuk}, congress name={1st International Symposium on Fermented Meats}, city={}, country={Germany}, year={0}, pages={45} }