Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
Crossref DOI link: https://doi.org/10.1007/s13197-014-1434-3
Published Online: 2014-06-29
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Karaman, Safa
Yilmaz, Mustafa Tahsin
Kayacier, Ahmed
Dogan, Mahmut
Yetim, Hasan
Text and Data Mining valid from 2014-06-29