Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat-Reference-Cited by-同舟云学术

Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

Published:2019-10 Issue: Volume:113 Page:108317
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sengun Ilkin Yucel^ORCID,Goztepe Ezgi,Ozturk Berna

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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2. Sensory evaluation in foods;Altug Onogur,2005

3. Marination to improve functional properties and safety of poultry meat;Alvarado;The Journal of Applied Poultry Research,2007

4. Unripe grape juice (koruk juice) as a lipid lowering agent: Fact or fiction;Aminian;Archives of Iranian Medicine,2003

5. Official methods of analysis of the association of official analytical chemists;AOAC,2007

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