EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20R FAT. ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES (EJPAU)

SERDAROGLU, M., & OZSUMER, M.S.. (2003). EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20R FAT. ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES (EJPAU). FOOD SCIENCE AND TECHNOLOGY (LWT), 6(2), 0-0. SID. https://sid.ir/paper/613524/en

SERDAROGLU M., OZSUMER M.S.. EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20R FAT. ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES (EJPAU). FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2003;6(2):0-0. Available from: https://sid.ir/paper/613524/en

M. SERDAROGLU, and M.S. OZSUMER, “EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20R FAT. ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES (EJPAU),” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 6, no. 2, pp. 0–0, 2003, [Online]. Available: https://sid.ir/paper/613524/en