The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics

Seher Kaya; Ramazan Gökçe; Hüsnü Yusuf Gökalp

FARKLI TUZ ve FOSFAT SEVİYELERİNİN DONDURULMUŞ YUMURTACI TAVUK ETLERİNİN EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 1999, Volume: 15 Issue: 2, 111 - 118, 01.06.1999

Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp

Keywords

Emulsiyon, Tavuk eti. Emulsiyon kapasitesi, Emülsiyon stabilitesi

The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics

Year 1999, Volume: 15 Issue: 2, 111 - 118, 01.06.1999

Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp

Keywords

Emulsion, Chicken meat, Emulsion capacity, Emulsion stability

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Details

Other ID	JA73CC78VM
Journal Section	Research
Authors	Seher Kaya This is me Ramazan Gökçe This is me Hüsnü Yusuf Gökalp This is me
Publication Date	June 1, 1999
Published in Issue	Year 1999 Volume: 15 Issue: 2

Cite

APA	Kaya, S., Gökçe, R., & Gökalp, H. Y. (1999). The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Eurasian Journal of Veterinary Sciences, 15(2), 111-118.
AMA	Kaya S, Gökçe R, Gökalp HY. The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Eurasian J Vet Sci. June 1999;15(2):111-118.
Chicago	Kaya, Seher, Ramazan Gökçe, and Hüsnü Yusuf Gökalp. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences 15, no. 2 (June 1999): 111-18.
EndNote	Kaya S, Gökçe R, Gökalp HY (June 1, 1999) The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Eurasian Journal of Veterinary Sciences 15 2 111–118.
IEEE	S. Kaya, R. Gökçe, and H. Y. Gökalp, “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”, Eurasian J Vet Sci, vol. 15, no. 2, pp. 111–118, 1999.
ISNAD	Kaya, Seher et al. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences 15/2 (June 1999), 111-118.
JAMA	Kaya S, Gökçe R, Gökalp HY. The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Eurasian J Vet Sci. 1999;15:111–118.
MLA	Kaya, Seher et al. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences, vol. 15, no. 2, 1999, pp. 111-8.
Vancouver	Kaya S, Gökçe R, Gökalp HY. The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Eurasian J Vet Sci. 1999;15(2):111-8.