Yalınkılıç, B. Et Al. The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral). 2nd Congress on Food Structure & Design , (Antalya, Turkey), 32.

Yalınkılıç, B., KABAN, G., & KAYA, M., The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral) . 2nd Congress on Food Structure & Design (pp.32). Antalya, Turkey

Yalınkılıç, Bariş, Güzin KABAN, And Mükerrem KAYA. "The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)," 2nd Congress on Food Structure & Design, Antalya, Turkey,

Yalınkılıç, Bariş Et Al. "The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.32

Yalınkılıç, B. KABAN, G. And KAYA, M. . "The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)." 2nd Congress on Food Structure & Design , Antalya, Turkey, p.32.

@conferencepaper{conferencepaper, author={Bariş Yalınkılıç Et Al. }, title={The Effects of Sodium, Potassium, Calcium, And Magnesium Chloride Salts on The Physico-Chemical, Microbiological, and Sensory Properties of Pastırma (oral)}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={0}, pages={32} }