Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties


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Delihasan Sonay F., Karslı B., Çağlak E., Kara A., Öğretmen Ö. Y., Kobya O.

FOODS, sa.14, ss.1-15, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.3390/foods14193329
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Scopus, Science Citation Index Expanded (SCI-EXPANDED), Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1-15
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet