The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
2. Department of Genetics and Bioengineering, Faculty of Engineering and Architecture; Yeditepe University; İstanbul Turkey
Funder
Ataturk University Research Centre
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13008/fullpdf
Reference55 articles.
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2. Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E;Bosca;J. Food Sci.,2001
3. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat;Dominguez;Meat Sci.,2014
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