Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

ATALAR İLYAS, GÜL OSMAN, KURT ABDULLAH, SARICAOĞLU FURKAN TÜRKER, GENÇCELEP HÜSEYİN

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

YAYIN ID:

8202977

KAPSAM AD:

Uluslararası

HAKEM TUR AD:

Hakemli

ENDEKS:

SCI-Expanded

MAKALE ADI:

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

YAZAR ADI:

ATALAR İLYAS, GÜL OSMAN, KURT ABDULLAH, SARICAOĞLU FURKAN TÜRKER, GENÇCELEP HÜSEYİN

DERGI ADI:

Food Science and Technology International

YAYIN DILI ADI:

Türkçe

AY:

YIL:

2024

CILT:

SAYI:

ILK SAYFA:

329

SON SAYFA:

339

ISSN:

1082-0132

ERISIM TURU AD:

Basılı+Elektronik

ALAN BILGISI:

Mühendislik Temel Alanı>Gıda Bilimleri ve Mühendisliği

YAZAR ID:

6929345

GUNCELLEME TARIHI:

2025-01-16 19:16:59

MAKALE TURU AD:

Özgün Makale

ERISIM LINKI:

https://doi.org/10.1177/10820132231153710