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Journal: Foods, 2025
Volume: 14
Number: 3329
3329
Article: Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties
Authors: by Fatma Delihasan Sonay, Barış Karslı, Emre Çağlak, Ayşe Kara, Özen Yusuf Öğretmen and Orhan Kobya
Link: https://www.mdpi.com/2304-8158/14/19/3329

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