YALINKILIÇ, B. Et Al. 2016. The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma. 2nd Congress on Food Structure & Design .

YALINKILIÇ, B., KABAN, G., & KAYA, M., (2016). The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma . 2nd Congress on Food Structure & Design

YALINKILIÇ, BARIŞ, GÜZİN KABAN, And Mükerrem KAYA. "The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma," 2nd Congress on Food Structure & Design, 2016

YALINKILIÇ, BARIŞ Et Al. "The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma." 2nd Congress on Food Structure & Design , 2016

YALINKILIÇ, B. KABAN, G. And KAYA, M. (2016) . "The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma." 2nd Congress on Food Structure & Design .

@conferencepaper{conferencepaper, author={BARIŞ YALINKILIÇ Et Al. }, title={The effects of sodium potassium calcium and magnesium chloride salts on the physico chemical microbiological and sensory properties of pastırma}, congress name={2nd Congress on Food Structure & Design}, city={}, country={}, year={2016}}