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Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology

✍ Scribed by Hasan Murat Velioğlu; Serap Duraklı Velioğlu; İsmail Hakkı Boyacı; İsmail Yılmaz; Şefik Kurultay

Book ID: 116737836
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 595 KB
Volume: 84
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2009.10.001

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