Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis-Reference-Cited by-同舟云学术

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Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis

Published:2024-12 Issue: Volume:38 Page:101005
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Karaman Elif Esma^ORCID,Ceyhun Sezgin Aybuke^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Structure and Composition of animal tissues;Aberle,2001

2. Gıdalarda pH Ölçümünün Önemi;Aksoy;Haliç Üniversitesi Fen Bilimleri Dergisi,2021

3. The influence of marination with different salt concentrations on the tenderness, water holding capacity and Bound water content of beef;Aktaş;Turk. J. Vet. Anim. Sci.,2003

4. Quality and safety of marinating breast muscles of hens from organic farming after the laying period with buttermilk and whey;Augustyńska-Prejsnar;Animals,2020

5. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2005

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