Atalar, İ., Gül, O., Kurt, A., Saricaoğlu, F. T., & Gençcelep, H. (2024). Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(4), 329. https://doi.org/10.1177/10820132231153710
Chicago ZitierstilAtalar, İlyas, Osman Gül, Abdullah Kurt, Furkan Türker Saricaoğlu, und Hüseyin Gençcelep. "Effect of Cold-pressed Hazelnut Cake Incorporation on the Quality Characteristic of Meat Emulsion System and Its Potential Application for Frankfurter-type Beef Sausages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 4 (2024): 329. https://dx.doi.org/10.1177/10820132231153710.
MLA ZitierstilAtalar, İlyas, et al. "Effect of Cold-pressed Hazelnut Cake Incorporation on the Quality Characteristic of Meat Emulsion System and Its Potential Application for Frankfurter-type Beef Sausages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 4, 2024, p. 329.