Primary Language | English |
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Subjects | Food Science and Technology |
Journal Section | Research Articles |
Authors |
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Supporting Institution | The Scientific and Technological Research Council of Turkey (TUBITAK) |
Project Number | 2209/A |
Publication Date | July 1, 2022 |
Application Date | January 5, 2022 |
Acceptance Date | March 21, 2022 |
Published in Issue | Year 2022, Volume 8, Issue 3 |
Bibtex | @research article { jfhs1054005, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {3}, pages = {229 - 240}, doi = {10.3153/FH22022}, title = {The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)}, key = {cite}, author = {Uran, Harun and Kopuk, Berkay and Özkan, Aslı and Özyar, Öykü} } |
APA | Uran, H. , Kopuk, B. , Özkan, A. & Özyar, Ö. (2022). The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) . Food and Health , 8 (3) , 229-240 . DOI: 10.3153/FH22022 |
MLA | Uran, H. , Kopuk, B. , Özkan, A. , Özyar, Ö. "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)" . Food and Health 8 (2022 ): 229-240 <http://jfhs.scientificwebjournals.com/en/pub/issue/69254/1054005> |
Chicago | Uran, H. , Kopuk, B. , Özkan, A. , Özyar, Ö. "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)". Food and Health 8 (2022 ): 229-240 |
RIS | TY - JOUR T1 - The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) AU - Harun Uran , Berkay Kopuk , Aslı Özkan , Öykü Özyar Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22022 DO - 10.3153/FH22022 T2 - Food and Health JF - Journal JO - JOR SP - 229 EP - 240 VL - 8 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH22022 UR - https://doi.org/10.3153/FH22022 Y2 - 2022 ER - |
EndNote | %0 Food and Health The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) %A Harun Uran , Berkay Kopuk , Aslı Özkan , Öykü Özyar %T The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 3 %R doi: 10.3153/FH22022 %U 10.3153/FH22022 |
ISNAD | Uran, Harun , Kopuk, Berkay , Özkan, Aslı , Özyar, Öykü . "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)". Food and Health 8 / 3 (July 2022): 229-240 . https://doi.org/10.3153/FH22022 |
AMA | Uran H. , Kopuk B. , Özkan A. , Özyar Ö. The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage). Food Health. 2022; 8(3): 229-240. |
Vancouver | Uran H. , Kopuk B. , Özkan A. , Özyar Ö. The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage). Food and Health. 2022; 8(3): 229-240. |
IEEE | H. Uran , B. Kopuk , A. Özkan and Ö. Özyar , "The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)", Food and Health, vol. 8, no. 3, pp. 229-240, Jul. 2022, doi:10.3153/FH22022 |
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