Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties
Özgür Parlak, Ömer Zorba, Şükrü KurtVolume:
51
Language:
english
DOI:
10.1007/s13197-011-0552-4
Date:
April, 2014
File:
PDF, 296 KB
english, 2014