Aksoy, A.; Karasu, S.; Akcicek, A.; Kayacan, S.
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods 2019, 8, 216.
https://doi.org/10.3390/foods8060216
AMA Style
Aksoy A, Karasu S, Akcicek A, Kayacan S.
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods. 2019; 8(6):216.
https://doi.org/10.3390/foods8060216
Chicago/Turabian Style
Aksoy, Aslı, Salih Karasu, Alican Akcicek, and Selma Kayacan.
2019. "Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat" Foods 8, no. 6: 216.
https://doi.org/10.3390/foods8060216
APA Style
Aksoy, A., Karasu, S., Akcicek, A., & Kayacan, S.
(2019). Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods, 8(6), 216.
https://doi.org/10.3390/foods8060216