Kabil, E.; Çakır, M.A.; Yalınkılıç, B.; Başlar, M.
Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques. Processes 2025, 13, 3223.
https://doi.org/10.3390/pr13103223
AMA Style
Kabil E, Çakır MA, Yalınkılıç B, Başlar M.
Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques. Processes. 2025; 13(10):3223.
https://doi.org/10.3390/pr13103223
Chicago/Turabian Style
Kabil, Emre, Muhammet Ali Çakır, Barış Yalınkılıç, and Mehmet Başlar.
2025. "Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques" Processes 13, no. 10: 3223.
https://doi.org/10.3390/pr13103223
APA Style
Kabil, E., Çakır, M. A., Yalınkılıç, B., & Başlar, M.
(2025). Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques. Processes, 13(10), 3223.
https://doi.org/10.3390/pr13103223