View in EDS HTML Full Text PDF Full Text

Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.

Saved in:
Bibliographic Details
Title: Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.
Authors: Zor, Melek1 (AUTHOR), Erdemir, Ebru2 (AUTHOR), Fettahoğlu, Kübra1 (AUTHOR), Topdaş, Elif Feyza3 (AUTHOR), Şengül, Memnune3 (AUTHOR)
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2025, Vol. 37 Issue 3, p1-14. 14p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: asn
DbLabel: Academic Search Ultimate
An: 187437539
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Zor%2C+Melek%22">Zor, Melek</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Erdemir%2C+Ebru%22">Erdemir, Ebru</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fettahoğlu%2C+Kübra%22">Fettahoğlu, Kübra</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Topdaş%2C+Elif+Feyza%22">Topdaş, Elif Feyza</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Şengül%2C+Memnune%22">Şengül, Memnune</searchLink><relatesTo>3</relatesTo> (AUTHOR)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Science+%2F+Rivista+Italiana+di+Scienza+degli+Alimenti%22">Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti</searchLink>. 2025, Vol. 37 Issue 3, p1-14. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=187437539
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.15586/ijfs.v37i3.2911
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 1
    Titles:
      – TitleFull: Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Zor, Melek
      – PersonEntity:
          Name:
            NameFull: Erdemir, Ebru
      – PersonEntity:
          Name:
            NameFull: Fettahoğlu, Kübra
      – PersonEntity:
          Name:
            NameFull: Topdaş, Elif Feyza
      – PersonEntity:
          Name:
            NameFull: Şengül, Memnune
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 07
              Text: 2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 11201770
          Numbering:
            – Type: volume
              Value: 37
            – Type: issue
              Value: 3
          Titles:
            – TitleFull: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
              Type: main
ResultId 1