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, IGul, OKurt, ASaricaoglu, FTGenccelep, H2023-04-192023-04-192023.01.011082-0132https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000922326100001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/11475Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausagesArticle10.1177/10820132231153710WOS:0009223261000011532-1738