AĞIRMAN, B. Et Al. 2016. Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level. 2nd Congress on Food Structure & Design , (Antalya, Turkey), 91.

AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., & ERTEN, H., (2016). Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level . 2nd Congress on Food Structure & Design (pp.91). Antalya, Turkey

AĞIRMAN, BİLAL, CENNET PELİN BOYACI GÜNDÜZ, And HÜSEYİN ERTEN. "Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level," 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

AĞIRMAN, BİLAL Et Al. "Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.91, 2016

AĞIRMAN, B. BOYACI GÜNDÜZ, C. P. And ERTEN, H. (2016) . "Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level." 2nd Congress on Food Structure & Design , Antalya, Turkey, p.91.

@conferencepaper{conferencepaper, author={BİLAL AĞIRMAN Et Al. }, title={Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={91} }