Unal, KubraKarakaya, Mustafa2020-03-262020-03-2620150015-363Xhttps://hdl.handle.net/20.500.12395/32050[Abstract not Available]deinfo:eu-repo/semantics/closedAccessSonication timeEmulsificationChicken meatEffect of sonication time on technological and emulsification properties of spent chicken breast and thigh meatsArticle952113119WOS:000363600900052N/A