Author:
Evrendilek Gulsun Akdemir
Subject
Food Science,Biotechnology
Reference53 articles.
1. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages;Abdullakasim;International Journal of Food Sciences & Nutrition,2007
2. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Sci., 58th International Congress of Meat Science and Technology (58th ICoMST),2012
3. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi;Bak;Meat Science,2012
4. Applied and emerging methods for meat tenderization: A comparative perspective;Bhat;Comprehensive Reviews in Food Science and Food Safety,2018
5. Effect of organic acids and marination ıngredients on the survival of Campylobacter jejuni on meat;Bırk;Journal of Food Protection,2010
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献