Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties

✍ Scribed by Özgür Parlak, Ömer Zorba, Şükrü Kurt

• Book ID: 120715258
• Publisher: Springer-Verlag
• Year: 2011
• Tongue: English
• Weight: 296 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-011-0552-4