Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes-Reference-Cited by-同舟云学术

Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes

Published:2021-07-31 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Güven Sevim Yağmur¹,Karakaya Mustafa¹^ORCID,Babaoğlu Ali Samet¹^ORCID

Affiliation:

1. Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15775

Reference40 articles.

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2. Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

3. Influence of dietary fat on pork eating quality

4. Microbiological quality of retail chicken by-products in Spain

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