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The effects of transglutaminase on the qualitative properties of different pastarma types

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dc.contributor.authorHazar, FY
dc.contributor.authorKaban, G
dc.contributor.authorKaya, M
dc.date.accessioned2023-04-19T00:34:15Z
dc.date.available2023-04-19T00:34:15Z
dc.date.issued2021.01.01
dc.identifier.doi10.1016/j.lwt.2021.111289
dc.identifier.eissn1096-1127
dc.identifier.endpage
dc.identifier.issn0023-6438
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000663365700002&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10805
dc.identifier.volume145
dc.identifier.wosWOS:000663365700002
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGY
dc.titleThe effects of transglutaminase on the qualitative properties of different pastarma types
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosa883b672-78d6-4aef-9e70-33c070d15453
relation.isPublicationOfWos.latestForDiscoverya883b672-78d6-4aef-9e70-33c070d15453

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