Article Versions Notes

Igenbayev A, Kakimov M, Mursalykova M, Wieczorek B, Gajdzik B, Wolniak R, Dzienniak D, Bembenek M. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties. Foods. 2024; 13(23):3849. https://doi.org/10.3390/foods13233849

Igenbayev, Aidyn, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, and Michał Bembenek. 2024. "Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties" Foods 13, no. 23: 3849. https://doi.org/10.3390/foods13233849

Igenbayev, A., Kakimov, M., Mursalykova, M., Wieczorek, B., Gajdzik, B., Wolniak, R., Dzienniak, D., & Bembenek, M. (2024). Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties. Foods, 13(23), 3849. https://doi.org/10.3390/foods13233849