著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Cemalettin Sarıçoban and Mustafa Tahsin Yılmaz and Mustafa Karakaya,"Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties",Meat Science,0309-1740,Elsevier BV,2009-12,83,4,610-619,https://cir.nii.ac.jp/crid/1361137045511087616,https://doi.org/10.1016/j.meatsci.2009.07.010