SCOPUS 정보 검색 플랫폼

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 200, Issue 6, 1995, Pages 425-427

The possibility of using fluid whey in comminuted meat products: capacity and viscosity of the model emulsions prepared using whey and muscle proteins

(4) Zorba, O a Yetim, H a Ozdemir S a Gokalp, H Y b

a ATATÜRK UNIVERSITY (Turkey)

b PAMUKKALE UNIVERSITY (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005532985 PISSN: 00443026 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/BF01193251 Document Type: Article

Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.