FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ

Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasi...
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Gespeichert in:

Autor*in:	Mustafa KARAKAYA [verfasserIn] Hüsnü Yusuf GÖKALP [verfasserIn] Ramazan BAYRAK [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Türkisch

Erschienen:	1996

Schlagwörter:	Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu

Übergeordnetes Werk:	In: Pamukkale University Journal of Engineering Sciences - Pamukkale University, 2015, 2(1996), 3, Seite 207-213
Übergeordnetes Werk:	volume:2 ; year:1996 ; number:3 ; pages:207-213

Links:	Link aufrufen Link aufrufen Journal toc Journal toc

Katalog-ID:	DOAJ031175422

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allfields	(DE-627)DOAJ031175422 (DE-599)DOAJe562c8bc6eab45ebaaf2ff1e8226d12d DE-627 ger DE-627 rakwb eng tur TA1-2040 Mustafa KARAKAYA verfasserin aut FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ 1996 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General) Hüsnü Yusuf GÖKALP verfasserin aut Ramazan BAYRAK verfasserin aut In Pamukkale University Journal of Engineering Sciences Pamukkale University, 2015 2(1996), 3, Seite 207-213 (DE-627)634760424 (DE-600)2572000-4 21475881 nnns volume:2 year:1996 number:3 pages:207-213 https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d kostenfrei http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale kostenfrei https://doaj.org/toc/1300-7009 Journal toc kostenfrei https://doaj.org/toc/2147-5881 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2 1996 3 207-213
spelling	(DE-627)DOAJ031175422 (DE-599)DOAJe562c8bc6eab45ebaaf2ff1e8226d12d DE-627 ger DE-627 rakwb eng tur TA1-2040 Mustafa KARAKAYA verfasserin aut FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ 1996 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General) Hüsnü Yusuf GÖKALP verfasserin aut Ramazan BAYRAK verfasserin aut In Pamukkale University Journal of Engineering Sciences Pamukkale University, 2015 2(1996), 3, Seite 207-213 (DE-627)634760424 (DE-600)2572000-4 21475881 nnns volume:2 year:1996 number:3 pages:207-213 https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d kostenfrei http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale kostenfrei https://doaj.org/toc/1300-7009 Journal toc kostenfrei https://doaj.org/toc/2147-5881 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2 1996 3 207-213
allfields_unstemmed	(DE-627)DOAJ031175422 (DE-599)DOAJe562c8bc6eab45ebaaf2ff1e8226d12d DE-627 ger DE-627 rakwb eng tur TA1-2040 Mustafa KARAKAYA verfasserin aut FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ 1996 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General) Hüsnü Yusuf GÖKALP verfasserin aut Ramazan BAYRAK verfasserin aut In Pamukkale University Journal of Engineering Sciences Pamukkale University, 2015 2(1996), 3, Seite 207-213 (DE-627)634760424 (DE-600)2572000-4 21475881 nnns volume:2 year:1996 number:3 pages:207-213 https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d kostenfrei http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale kostenfrei https://doaj.org/toc/1300-7009 Journal toc kostenfrei https://doaj.org/toc/2147-5881 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2 1996 3 207-213
allfieldsGer	(DE-627)DOAJ031175422 (DE-599)DOAJe562c8bc6eab45ebaaf2ff1e8226d12d DE-627 ger DE-627 rakwb eng tur TA1-2040 Mustafa KARAKAYA verfasserin aut FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ 1996 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General) Hüsnü Yusuf GÖKALP verfasserin aut Ramazan BAYRAK verfasserin aut In Pamukkale University Journal of Engineering Sciences Pamukkale University, 2015 2(1996), 3, Seite 207-213 (DE-627)634760424 (DE-600)2572000-4 21475881 nnns volume:2 year:1996 number:3 pages:207-213 https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d kostenfrei http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale kostenfrei https://doaj.org/toc/1300-7009 Journal toc kostenfrei https://doaj.org/toc/2147-5881 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2 1996 3 207-213
allfieldsSound	(DE-627)DOAJ031175422 (DE-599)DOAJe562c8bc6eab45ebaaf2ff1e8226d12d DE-627 ger DE-627 rakwb eng tur TA1-2040 Mustafa KARAKAYA verfasserin aut FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ 1996 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General) Hüsnü Yusuf GÖKALP verfasserin aut Ramazan BAYRAK verfasserin aut In Pamukkale University Journal of Engineering Sciences Pamukkale University, 2015 2(1996), 3, Seite 207-213 (DE-627)634760424 (DE-600)2572000-4 21475881 nnns volume:2 year:1996 number:3 pages:207-213 https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d kostenfrei http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale kostenfrei https://doaj.org/toc/1300-7009 Journal toc kostenfrei https://doaj.org/toc/2147-5881 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2 1996 3 207-213
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source	In Pamukkale University Journal of Engineering Sciences 2(1996), 3, Seite 207-213 volume:2 year:1996 number:3 pages:207-213
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topic_facet	Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu Engineering (General). Civil engineering (General)
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callnumber-first	T - Technology
author	Mustafa KARAKAYA
spellingShingle	Mustafa KARAKAYA misc TA1-2040 misc Meat emulsion misc Emulsion properties misc Goat meat emulsion misc Et emülsiyonu misc Emülsiyon karakteristikleri misc Keçi eti emülsiyonu misc Engineering (General). Civil engineering (General) FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
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topic_title	TA1-2040 FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ Meat emulsion Emulsion properties Goat meat emulsion Et emülsiyonu Emülsiyon karakteristikleri Keçi eti emülsiyonu
topic	misc TA1-2040 misc Meat emulsion misc Emulsion properties misc Goat meat emulsion misc Et emülsiyonu misc Emülsiyon karakteristikleri misc Keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
topic_unstemmed	misc TA1-2040 misc Meat emulsion misc Emulsion properties misc Goat meat emulsion misc Et emülsiyonu misc Emülsiyon karakteristikleri misc Keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
topic_browse	misc TA1-2040 misc Meat emulsion misc Emulsion properties misc Goat meat emulsion misc Et emülsiyonu misc Emülsiyon karakteristikleri misc Keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
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title	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
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title_full	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
author_sort	Mustafa KARAKAYA
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author_browse	Mustafa KARAKAYA Hüsnü Yusuf GÖKALP Ramazan BAYRAK
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author-letter	Mustafa KARAKAYA
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title_sort	farkli k2 hpo4 ve nacl sevi̇yesi̇ni̇n i̇ki̇ ayri yağ sicakliğinda keçi̇ eti̇ni̇n bazi emülsi̇yon özelli̇kleri̇ üzeri̇ne etki̇si̇
callnumber	TA1-2040
title_auth	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
abstract	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
abstractGer	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
abstract_unstemmed	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
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title_short	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
url	https://doaj.org/article/e562c8bc6eab45ebaaf2ff1e8226d12d http://dergipark.gov.tr/pajes/issue/20552/219047?publisher=pamukkale https://doaj.org/toc/1300-7009 https://doaj.org/toc/2147-5881
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FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ

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