The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages

YETİM H., Müller W. D., Eber M.

FOOD RESEARCH INTERNATIONAL, vol.34, no.2, pp.97-101, 2001 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 34 Issue: 2
  • Publication Date: 2001
  • Journal Name: FOOD RESEARCH INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.97-101
  • Erciyes University Affiliated: Yes