Pectin, Meat products, Gelling agent, Restructured meat, Low-fat products
Birincil Dil | İngilizce |
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Konular | Gıda Bilimi ve Teknolojisi |
Bölüm | Review Articles |
Yazarlar |
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Yayımlanma Tarihi | 11 Aralık 2020 |
Başvuru Tarihi | 18 Eylül 2020 |
Kabul Tarihi | 22 Ekim 2020 |
Yayınlandığı Sayı | Yıl 2021, Cilt 7, Sayı 1 |
Bibtex | @İnceleme makalesi { jfhs796979, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {7}, number = {1}, 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/tr/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 (Aralık 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 ve M. Serdaroğlu , "Pectin: Properties and utilization in meat products", Food and Health, c. 7, sayı. 1, ss. 64-74, Ara. 2020, doi:10.3153/FH21008 |
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