Güngor, T. And AKPINAR BORAZAN, A. 2020. Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation. 3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020) , (İstanbul, Turkey), 89-99.

Güngor, T., & AKPINAR BORAZAN, A., (2020). Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation . 3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020) (pp.89-99). İstanbul, Turkey

Güngor, Tuba, And ALEV AKPINAR BORAZAN. "Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation," 3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020), İstanbul, Turkey, 2020

Güngor, Tuba And AKPINAR BORAZAN, ALEV A. . "Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation." 3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020) , İstanbul, Turkey, pp.89-99, 2020

Güngor, T. And AKPINAR BORAZAN, A. (2020) . "Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation." 3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020) , İstanbul, Turkey, pp.89-99.

@conferencepaper{conferencepaper, author={Tuba Güngor And author={ALEV AKPINAR BORAZAN}, title={Effect of the Changing the Meat Type and Starter Culture on the Pepperoni Formulation}, congress name={3RD INTERNATIONAL CONFERENCE ON LIFE AND ENGINEERING SCIENCES (ICOLES 2020)}, city={İstanbul}, country={Turkey}, year={2020}, pages={89-99} }