Aksakal, Nazlı, Beyza Semerci, Burcu Ozturk-Kerimoglu, and Meltem Serdaroglu. “Application of Protein Concentrate-Based Gel Emulsions for Animal Fat Reduction in Meat Emulsions: Proximate Composition, Technological, and Textural Properties”. Scientific journal "Meat Technology" 66, no. 3 (October 27, 2025): 260-265. Accessed May 2, 2026. https://www.journalmeattechnology.com/index.php/meat_technology/article/view/2025.66.3.42.