WoS
🏆 JCR Q4 · JIF 0,4
YÖKSİS Eşleşti
2020 Article 2. Yazar
Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf
MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE
·
Cilt 76, s. 535-541
·
ISSN 0025-8628
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2008 Article 1. Yazar
Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
Cilt 43, s. 123-129
·
ISSN 0950-5423