Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma
Author:
Publisher
Wiley
Subject
Food Science
Reference36 articles.
1. The Effect of α-tocopherol, storage time, and storage temperature on peroxide value, free fatty acids and pH of Kavurma, cooked meat product;Aksu;J Muscle Foods,2007
2. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product);Aksu;J Food Sci,2002
3. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of Kavurma, cooked meat product;Aksu;Meat Sci,2005
4. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktaş;Meat Sci,2006
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