Aysegul Atalı profile image
Aysegul Atalı Post Graduate EGE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ
Publication 1 Review 0
1 Publication
0 Review

Research Fields

Food Sciences

Institution

EGE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ

Publications

THE FUNCTIONS OF SALT, SUBSTITUTE ADDITIVES USED FOR SALT REDUCTION AND THEIR EFFECTS IN MEAT PRODUCTS
Authors: Gülen Turp , Aysegul Atalı
Published: 2021 , The Journal of Food
DOI: 10.15237/gida.GD21091
FAVORITE 0 TOTAL DOWNLOAD COUNT 2337

0

2337

Articles published in
The Journal of Food
The Journal of Food
User doesn't have any peer review duties on DergiPark.
There are no Crossref cited.
Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.