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Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
Hasan Murat Velioğlu, Serap Duraklı Velioğlu, İsmail Hakkı Boyacı, İsmail Yılmaz, Şefik KurultayVolume:
84
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2009.10.001
File:
PDF, 595 KB
english, 2010