Effect of sonication time on technological and emulsification properties of spent chicken breast and thigh meats

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dc.contributor.authorUnal, Kubra
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T19:02:09Z
dc.date.available2020-03-26T19:02:09Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstract[Abstract not Available]en_US
dc.identifier.endpage119en_US
dc.identifier.issn0015-363Xen_US
dc.identifier.issue2en_US
dc.identifier.startpage113en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32050
dc.identifier.volume95en_US
dc.identifier.wosWOS:000363600900052en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isodeen_US
dc.publisherDEUTSCHER FACHVERLAG GMBHen_US
dc.relation.ispartofFLEISCHWIRTSCHAFTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSonication timeen_US
dc.subjectEmulsificationen_US
dc.subjectChicken meaten_US
dc.titleEffect of sonication time on technological and emulsification properties of spent chicken breast and thigh meatsen_US
dc.typeArticleen_US

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