Delihasan Sonay, F.; Karslı, B.; Çağlak, E.; Kara, A.; Öğretmen, Ö.Y.; Kobya, O.
Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties. Foods 2025, 14, 3329.
https://doi.org/10.3390/foods14193329
AMA Style
Delihasan Sonay F, Karslı B, Çağlak E, Kara A, Öğretmen ÖY, Kobya O.
Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties. Foods. 2025; 14(19):3329.
https://doi.org/10.3390/foods14193329
Chicago/Turabian Style
Delihasan Sonay, Fatma, Barış Karslı, Emre Çağlak, Ayşe Kara, Özen Yusuf Öğretmen, and Orhan Kobya.
2025. "Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties" Foods 14, no. 19: 3329.
https://doi.org/10.3390/foods14193329
APA Style
Delihasan Sonay, F., Karslı, B., Çağlak, E., Kara, A., Öğretmen, Ö. Y., & Kobya, O.
(2025). Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties. Foods, 14(19), 3329.
https://doi.org/10.3390/foods14193329