Thermal properties of turkey meat emulsions at different temperatures


TAVMAN Ş., TAVMAN İ. H., KUMCUOĞLU S., YOLCI ÖMEROĞLU P.

6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods, Karlsruhe, Germany, 21 October 2001, pp.48

  • Publication Type: Conference Paper / Summary Text
  • City: Karlsruhe
  • Country: Germany
  • Page Numbers: pp.48
  • Bursa Uludag University Affiliated: No