Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Öz, Fatih; CELIK, T.

doi:10.1111/jfpp.12494

Makale Tam Makale Uluslararası 2015

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Fatih Öz, T. CELIK

JOURNAL OF FOOD PROCESSING AND PRESERVATION Cilt 39 · Sayı 6 · ss. 2442–2454 · 01.12.2015

DOI ile aç

Atıf için künye

Öz, F., & CELIK, T. (2015). Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 39(6), 2442–2454. https://doi.org/10.1111/jfpp.12494

BibTeX

@article{oz2015-270060,
  author = {Öz, Fatih and CELIK, T.},
  title = {Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods},
  journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
  year = {2015},
  volume = {39},
  number = {6},
  pages = {2442--2454},
  issn = {0145-8892},
  doi = {10.1111/jfpp.12494},
  url = {https://akademik.atauni.edu.tr/yayinlar/270060-proximate-composition-color-and-nutritional-profile-of-raw-and-cooked-goose-meat}
}