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

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dc.contributor.authorAtalar, I
dc.contributor.authorGul, O
dc.contributor.authorKurt, A
dc.contributor.authorSaricaoglu, FT
dc.contributor.authorGenccelep, H
dc.date.accessioned2023-04-19T01:05:24Z
dc.date.available2023-04-19T01:05:24Z
dc.date.issued2023.01.01
dc.identifier.doi10.1177/10820132231153710
dc.identifier.eissn1532-1738
dc.identifier.endpage
dc.identifier.issn1082-0132
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000922326100001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11475
dc.identifier.volume
dc.identifier.wosWOS:000922326100001
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.titleEffect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos3b187b36-2e9a-4eb4-8858-83f211585038
relation.isPublicationOfWos.latestForDiscovery3b187b36-2e9a-4eb4-8858-83f211585038

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