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Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of pattiesSARICOBAN, Cemalettin; YILMAZ, Mustafa Tahsin; KARAKAYA, Mustafa et al.Meat science. 2009, Vol 83, Num 4, pp 610-619, issn 0309-1740, 10 p.Article

Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodologyTEKIN, Hasibe; SARICOBAN, Cemalettin; YILMAZ, Mustafa Tahsin et al.International journal of food science & technology. 2010, Vol 45, Num 10, pp 1980-1992, issn 0950-5423, 13 p.Article

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked pattiesDUNDAR, Adnan; SARICOBAN, Cemalettin; TAHSIN YILMAZ, Mustafa et al.Meat science. 2012, Vol 91, Num 3, pp 325-333, issn 0309-1740, 9 p.Article

The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking lossKARAKAYA, Mustafa; SARICOBAN, Cemalettin; YILMAZ, Mustafa T et al.European food research & technology (Print). 2005, Vol 220, Num 3-4, pp 283-286, issn 1438-2377, 4 p.Article

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