Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology - Concepedia

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Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology

39

Citations

36

References

2009

Year

Hasan Murat Velioğlu, Serap Duraklı Velioğlu, İsmail Hakkı Boyacı, İsmail YILMAZ, Şefik Kurultay

Ingredient LevelsMeat PackagingImage Processing TechnologyResponse Surface MethodologyAgricultural EconomicsFood EngineeringFood ProcessingMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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