Use of rosemary andHibiscus sabdariffain production of kavurma, a cooked meat product
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference32 articles.
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3. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product;Aksu;Meat Sci,2005
4. Turkish Standards Institute, Kavurma Standards. No. 978 (2002).
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2. Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product;Czech Journal of Food Sciences;2024-08-28
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4. Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product;Journal of the Hellenic Veterinary Medical Society;2023-07-09
5. PRODUCTION OF COLORED FUNCTIONAL CHICKEN MEAT CUBES BY VACUUM IMPREGNATION;GIDA / THE JOURNAL OF FOOD;2022-10-04
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