doiFil / Faculty of Philology, University of Belgrade

@article{aksakaletal:2025emulsions, author = {Aksakal, Nazlı and Semerci, Beyza Nur and Ozturk-Kerimoglu, Burcu and Serdaroglu, Meltem}, orcid = {0009-0001-8878-5900 and 0009-0004-7446-6476 and 0000-0001-9777-8510 and 0000-0003-1589-971X}, affiliation = {Ege University — Engineering Faculty ;; Ege University — Engineering Faculty ;; Ege University — Engineering Faculty ;; Ege University — Engineering Faculty}, affid = {https://ror.org/02eaafc18 ;; https://ror.org/02eaafc18 ;; https://ror.org/02eaafc18 ;; https://ror.org/02eaafc18}, affplace = {Izmir, Türkiye ;; Izmir, Türkiye ;; Izmir, Türkiye ;; Izmir, Türkiye}, department = {Department of Food Engineering ;; Department of Food Engineering ;; Department of Food Engineering ;; Department of Food Engineering}, title = {Application of Protein Concentrate-Based Gel Emulsions for Animal Fat Reduction in Meat Emulsions: Proximate Composition, Technological, and Textural Properties}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {260--265}, howpublished = {print}, language = {english}, note = {42}, doi = {10.18485/meattech.2025.66.3.42}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=42}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-42.pdf} }