Publisher
Association of Food Technology, Turkey
Reference26 articles.
1. Anaraki, N.V., Abbasvali, M., Bonyadian, M. (2020). Effects of post-packaging pasteurization process on microbial, chemical, and sensory qualities of ready-to-eat cured vacuum-packed Turkey breast. J Food Safety, 40: e12776.
2. AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
3. Aykın Dinçer, E. (2020). Some quality properties of cold dried chicken meat slices. GIDA-J Food, 45: 262-274.
4. Aykın-Dinçer, E., Erbaş, M. (2019). Quality characteristics of cold-dried beef slices. Meat Sci, 155: 36-42.
5. Aykın-Dinçer, E., Kılıç-Büyükkurt, Ö., Erbaş, M. (2020). Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices. Heat Mass Transfer, 56: 315-320.