المؤلفون: Uysal, Reyhan Selin^Aff1, Acar-Soykut, Esra, Boyaci, Ismail Hakki

المصدر: Food Science and Biotechnology. 29(2):179-186

المؤلفون: Ismail Hakki Boyaci, Reyhan Selin Uysal, Esra Acar-Soykut

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Soykut, Esra Acar

المصدر: Food Sci Biotechnol

مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Coefficient of determination, Yolk, Sodium, chemistry.chemical_element, 01 natural sciences, Applied Microbiology and Biotechnology, Article, 0404 agricultural biotechnology, food, 010608 biotechnology, Brix, Polyacrylamide gel electrophoresis, Detection limit, Gel electrophoresis, Authentication, Chromatography, 04 agricultural and veterinary sciences, White Ratio, 040401 food science, Egg Adulteration, chemistry, embryonic structures, Food Science, Biotechnology, Egg white, SDS-PAGE

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5ecad7b477651f9c0fa1fc6df60b14
https://hdl.handle.net/20.500.12491/10593

المؤلفون: Uysal RS; 1Department of Mechanical Engineering, Istanbul Gedik University, 34876 Istanbul, Turkey., Acar-Soykut E; 2Department of Food Processing, Abant Izzet Baysal University, 14650 Bolu, Turkey., Boyaci IH; 3Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.

المصدر: Food science and biotechnology [Food Sci Biotechnol] 2019 Aug 12; Vol. 29 (2), pp. 179-186. Date of Electronic Publication: 2019 Aug 12 (Print Publication: 2020).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Korean Society of Food Science and Technology Country of Publication: Korea (South) NLM ID: 9816587 Publication Model: eCollection Cited Medium: Internet ISSN: 2092-6456 (Electronic) Linking ISSN: 12267708 NLM ISO Abbreviation: Food Sci Biotechnol Subsets: PubMed not MEDLINE