Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology | AVESİS

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Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology

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Sarıçoban C., Sarıçoban C.

World Applied Sciences Journal, vol.9, no.1, pp.14-22, 2010 (SCI-Expanded)

Publication Type: Article / Article
Volume: 9 Issue: 1
Publication Date: 2010
Journal Name: World Applied Sciences Journal
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
Page Numbers: pp.14-22
Yıldız Technical University Affiliated: No