Meltem SERDAROĞLU Prof. Dr. EGE ÜNİVERSİTESİ
Publication 10 Review 3 CrossRef Cited 6
10 Publication
3 Review
6 CrossRef Cited
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Food Sciences Meat Technology

Institution

EGE ÜNİVERSİTESİ

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Pectin: Properties and utilization in meat products
Published: 2020 , Food and Health
DOI: 10.3153/FH21008
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Uses of Emulsified Lipid Phases in Meat Product Formulations
Authors: Merve KARABIYIKOĞLU, Meltem SERDAROĞLU
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.306079
FAVORITE 0 TOTAL DOWNLOAD COUNT 4116

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Uses of Emulsified Lipid Phases in Meat Product Formulations
Authors: Merve KARABIYIKOĞLU, Meltem SERDAROĞLU
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.306079
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 4116

2

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4116

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