YALINKILIÇ, B. Et Al. 2016. The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma. 2nd Congress on Food Structure & Design .

YALINKILIÇ, B., KABAN, G., & KAYA, M., (2016). The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma . 2nd Congress on Food Structure & Design

YALINKILIÇ, BARIŞ, Güzin KABAN, And Mükerrem KAYA. "The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma," 2nd Congress on Food Structure & Design, 2016

YALINKILIÇ, BARIŞ Et Al. "The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma." 2nd Congress on Food Structure & Design , 2016

YALINKILIÇ, B. KABAN, G. And KAYA, M. (2016) . "The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma." 2nd Congress on Food Structure & Design .

@conferencepaper{conferencepaper, author={BARIŞ YALINKILIÇ Et Al. }, title={The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma}, congress name={2nd Congress on Food Structure & Design}, city={}, country={}, year={2016}}