High pressure processing prevents formation of overset eyes in Swiss cheese

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dc.contributor.authorKoca, N.
dc.contributor.authorKocaoglu-Vurma, N. A.
dc.contributor.authorBalasubramaniam, V. M.
dc.contributor.authorHarper, W. J.
dc.date.accessioned2019-10-27T19:39:02Z
dc.date.available2019-10-27T19:39:02Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.identifier.endpage486en_US
dc.identifier.issn0032-5791
dc.identifier.startpage486en_US
dc.identifier.urihttps://hdl.handle.net/11454/40133
dc.identifier.volume86en_US
dc.identifier.wosWOS:000249692601499en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherPoultry Science Assoc Incen_US
dc.relation.ispartofPoultry Scienceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecthigh pressure processingen_US
dc.subjectSwiss cheeseen_US
dc.subjecteye formationen_US
dc.titleHigh pressure processing prevents formation of overset eyes in Swiss cheeseen_US
dc.typeConference Objecten_US

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