The Effects of Plant Fibers on Improving the Properties of Meat Emulsion

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DOI: https://doi.org/10.12681/jhvms.24168
Λέξεις-κλειδιά:
beef plant fiber meat emulsion apple lemon car1rot
Ş. KURT
Department of Food Engineering, Faculty of Engineering, University of Adıyaman, Adıyaman, Turkey
H.G. CEYLAN
Department of Food Engineering, Faculty of Engineering, University of Adıyaman, Adıyaman, Turkey
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ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗ
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Αναφορές
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