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Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
Cemalettin Sarıçoban, Mustafa Tahsin Yılmaz, Mustafa KarakayaVolume:
83
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.07.010
File:
PDF, 2.27 MB
english, 2009