Potential Use of Fourier Transform Infrared (FTIR) Spectroscopy in Charaterization of Turkish Salami Produced from Turkey Meat or Beef | AVESİS

Dokuz Eylül University Research Information System

Potential Use of Fourier Transform Infrared (FTIR) Spectroscopy in Charaterization of Turkish Salami Produced from Turkey Meat or Beef

Copy For Citation

DENİZ E., İĞCİ N., ÖZEL DEMİRALP F. D., CANDOĞAN K.

4th International Poultry Meat Congress, Antalya, Turkey, 26 - 30 April 2017, pp.591-595

Publication Type: Conference Paper / Full Text
City: Antalya
Country: Turkey
Page Numbers: pp.591-595
Dokuz Eylül University Affiliated: No