Open AccessThe Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs
Author(s) -
Şeyma Şişik Oğraş
Publication year - 2022
Publication title -
yüzüncü yıl üniversitesi tarım bilimleri dergisi
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.232
H-Index - 5
eISSN - 1308-7584
pISSN - 1308-7576
DOI - 10.29133/yyutbd.1010069
Subject(s) - tbars , food science , moisture , chemistry , thiobarbituric acid , texture (cosmology) , biochemistry , image (mathematics) , lipid peroxidation , oxidative stress , organic chemistry , artificial intelligence , computer science
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