The Effect of Different Cooking Techniques on the Sensory Properties of Heat-Treated Hybrid Sausage Analogs: TOPSIS Application

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TUTUN S., GÖKSEL SARAÇ M., YURDAKUL Ö.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY, cilt.13, sa.12, ss.4273-4279, 2025 (TRDizin)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 13 Sayı: 12
• Basım Tarihi: 2025
• Doi Numarası: 10.24925/turjaf.v13i12.4273-4279.8470
• Dergi Adı: TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
• Derginin Tarandığı İndeksler: Central & Eastern European Academic Source (CEEAS), Directory of Open Access Journals, TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.4273-4279
• Sivas Cumhuriyet Üniversitesi Adresli: Evet