Bibtex |
@review article { jfhs796979,
journal = {Food and Health},
issn = {},
eissn = {2602-2834},
address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul},
publisher = {Özkan ÖZDEN},
year = {2020},
volume = {7},
pages = {64 - 74},
doi = {10.3153/FH21008},
title = {Pectin: Properties and utilization in meat products},
key = {cite},
author = {Sharefiabadi, Elnaz and Serdaroğlu, Meltem}
} |
APA
|
Sharefiabadi, E
, Serdaroğlu, M
.
(2020).
Pectin: Properties and utilization in meat products
.
Food and Health
, 7 (1) ,
64-74 .
DOI: 10.3153/FH21008 |
MLA
|
Sharefiabadi, E
, Serdaroğlu, M
.
"Pectin: Properties and utilization in meat products"
.
Food and Health 7 (2020
): 64-74 <http://jfhs.scientificwebjournals.com/en/pub/issue/57280/796979>
|
Chicago
|
Sharefiabadi, E
, Serdaroğlu, M
.
"Pectin: Properties and utilization in meat products".
Food and Health 7 (2020
): 64-74 |
RIS |
TY - JOUR
T1 - Pectin: Properties and utilization in meat products
AU - Elnaz Sharefiabadi
, Meltem Serdaroğlu
Y1 - 2020
PY - 2020
N1
- doi: 10.3153/FH21008 DO
- 10.3153/FH21008 T2 - Food and Health
JF - Journal
JO - JOR
SP - 64
EP - 74
VL - 7
IS - 1
SN - -2602-2834
M3
- doi: 10.3153/FH21008 UR
- https://doi.org/10.3153/FH21008 Y2 - 2020
ER -
|
EndNote |
%0 Food and Health Pectin: Properties and utilization in meat products
%A Elnaz Sharefiabadi
, Meltem Serdaroğlu
%T Pectin: Properties and utilization in meat products
%D 2020
%J Food and Health
%P -2602-2834
%V 7
%N 1
%R doi: 10.3153/FH21008 %U 10.3153/FH21008 |
ISNAD |
Sharefiabadi, Elnaz
, Serdaroğlu, Meltem
.
"Pectin: Properties and utilization in meat products".
Food and Health
7
/
1
(December 2020):
64-74
. https://doi.org/10.3153/FH21008 |
AMA |
Sharefiabadi E
, Serdaroğlu M
.
Pectin: Properties and utilization in meat products.
Food Health.
2020;
7(1):
64-74.
|
Vancouver |
Sharefiabadi E
, Serdaroğlu M
.
Pectin: Properties and utilization in meat products.
Food and Health.
2020;
7(1):
64-74.
|
IEEE |
E. Sharefiabadi
and M. Serdaroğlu
,
"Pectin: Properties and utilization in meat products",
Food and Health,
vol. 7,
no. 1,
pp.
64-74, Dec. 2020, doi:10.3153/FH21008
|