Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour ; volume:5 ; number:1 ; day:2 ; month:2 ; year:2023 ; pages:1-12 ; date:12.2023
Food production, processing and nutrition ; 5, Heft 1 (2.2.2023), 1-12, 12.2023
- Creator
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Kahraman, Esra
Dağlioğlu, Orhan
Yilmaz, İsmail
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s43014-022-00120-1
- URN
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urn:nbn:de:101:1-2023031909001377284896
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:56 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kahraman, Esra
- Dağlioğlu, Orhan
- Yilmaz, İsmail
- SpringerLink (Online service)
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