BibTex RIS Kaynak Göster

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

Yıl 1999, Cilt: 15 Sayı: 2, 111 - 118, 01.06.1999

Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp

Anahtar Kelimeler

Emulsiyon Tavuk eti. Emulsiyon kapasitesi Emülsiyon stabilitesi

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

Yıl 1999, Cilt: 15 Sayı: 2, 111 - 118, 01.06.1999

Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp

Anahtar Kelimeler

Emulsion Chicken meat Emulsion capacity Emulsion stability

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA73CC78VM
Bölüm Araştırma
Yazarlar

Seher Kaya Bu kişi benim

Ramazan Gökçe Bu kişi benim

Hüsnü Yusuf Gökalp Bu kişi benim

Yayımlanma Tarihi 1 Haziran 1999
Yayımlandığı Sayı Yıl 1999 Cilt: 15 Sayı: 2

Kaynak Göster

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. Haziran 1999;15(2):111-118.
Chicago Kaya, Seher, Ramazan Gökçe, ve Hüsnü Yusuf Gökalp. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences 15, sy. 2 (Haziran 1999): 111-18.
EndNote Kaya S, Gökçe R, Gökalp HY (01 Haziran 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, ve H. Y. Gökalp, “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”, Eurasian J Vet Sci, c. 15, sy. 2, ss. 111–118, 1999.
ISNAD Kaya, Seher vd. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences 15/2 (Haziran 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 vd. “The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics”. Eurasian Journal of Veterinary Sciences, c. 15, sy. 2, 1999, ss. 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.