Work

Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology

Year: 2010

Type: article

Authors: Cemalettin Sarıçoban, Mustafa Tahsin Yılmaz

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2337456264

FWCI: 3.177

Cites: 27

Cited by: 86

Related to: 10