WoS
🏆 JCR Q1 · JIF 6,4
YÖKSİS Eşleşti
2009 Article Son Yazar
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
MEAT SCIENCE
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Cilt 83, s. 610-619
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ISSN 0309-1740
Prof. Dr. MUSTAFA KARAKAYA
· 3 yazar